Hi DCFoodLovers! Sorry the posts have been sparse lately, summer really just seems to have a way of getting away from me! Between travelling and a crazy work schedule, June and July are always a little hectic. That and I haven't been cooking much lately because I'm never home! I did try out a new pasta recipe earlier this week though, so I finally have something to share!
Monday night B and I invited two friends up for dinner. Everyone hates Mondays, so I can't think of a better way to cheer up the day and make the week more bearable than by spending the night with friends, a bottle of wine, a good meal, and The Bachelorette! Pasta is my go-to comfort food, so I picked a new Giada recipe to try to help beat the Monday blues. Of course I adapted it to my own liking- added more vegetables, and I kind of guestimated measurements (that's the beauty of a pasta dish, you can usually get away with just throwing things together). I thought it turned out very well, everyone seemed to enjoy it, and it really was a great way to start off the week!
I encourage you all to try an early-week dinner party, you won't be sorry!
Italian Baked Chicken and Pasta
Adapted from a recipe by Giada De Laurentiis
1/2 box whole wheat rotini
1 zuchinni, cut into bite-sized chunks
2 tablespoons olive oil
1/2 cup cubed chicken breast
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes with juice
1 cup shredded mozzarella
oregano, red pepper flakes, parsley, salt and pepper to taste
1/4 cup Italian breadcrumbs
1/4 cup grated parmesan
1 tbsp butter
Preheat oven to 400 degrees. Cook pasta until tender (about 5 minutes) and drain.
Meanwhile, saute the chicken in olive oil over medium heat. Cook for about 3 minutes, then add the onion, garlic and zuchinni and cook for 5 more minutes. Put the pasta in a mixing bowl and add the chicken and zuchinni mixture, the can of tomatoes, cheese, herbs, salt and pepper and mix well. Place in a buttered 8 by 8 baking dish. Top with the breadcrumbs and parmesan and bits of butter. Bake for 30 minutes.
Cook's note: You can save yourself some time on Monday by making this dish ahead of time Sunday night. Just stop after placing the mix in the baking dish, cover and refrigerate overnight. Add the breadcrumbs and parmesan right before baking on Monday.