Chicken Parmesan

Spicy pasta. Ever since we had some in Edinburgh I have been wanting to duplicate it. We were staying in this hotel on the waterfront and the closest food was a strip mall with a couple restaurants. We ordered some spaghetti and meatballs and it was so different from what we usually had and we loved it. I have been making this chicken parmesan recipe for awhile and I like that it has a little kick to it. This is a really delicious dish that gets gobbled up in thirds and any leftovers get eaten the next day.

Chicken Parmesan:
2 cans petite diced tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1 cup water
1 can (2 cups) low-sodium chicken broth
1 box of pasta (I use shells)
3/4 cup grated Parmesan cheese, plus more to sprinkle on top
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese
1-2 chicken breasts, cooked and cut into bite-sized pieces
Fresh parsley or fresh basil

In a large saucepan over medium-high heat. Add the oil, garlic, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the diced tomatoes, the water, and the chicken broth, bring the mixture to a vigorous simmer and add the pasta to the pan, stirring to combine. Then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
Preheat the oven to 475 F.
It will be ready when the liquid is gone. Remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Put the mixture into a 9X13 pan and sprinkle the top evenly with the mozzarella cheese and some parmesan cheese on top. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the fresh parsley or basil, then serve.

Recipe Adapted from: Tracey's Culinary Adventures

the best part of eating is who you share it with

this is how we always are ;)