Chicken:
Chicken breasts (680g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Dried oregano (2 tsp)
Sauce:
Oil (spray)
Tomato sauce (300g)
Garlic (3 cloves – minced)
Salt (1 tsp)
Black pepper (1/2 tsp)
Garlic powder (1/2 tsp)
Onion powder (1/2 tsp)
Dried oregano (1/2 tsp)
Red pepper flakes (1/4 or 1/2 tsp)
Fresh basil (~5 stems)
Other:
Rigatoni Banza pasta (227g)
Low-moisture mozzarella (150g)
Parmesan (35g – grated)
Fresh basil (optional – for garnish)
1. To cook the pasta (of your choice – we use rigatoni), simply add to boiling water and let simmer until done.
2. To make the sauce, add minced garlic to an oiled sauce pan set on medium heat – let toast until it starts to brown. Then add a pinch of red pepper flakes, your tomato sauce, salt, black pepper, dried oregano, garlic powder, onion powder, and then a handful of fresh basil. Mix everything together and let simmer for 5 minutes before setting off to the side.
3. For the chicken, flatten and cut into 5 separate servings (I generally take 1 chicken breast, butterfly it or cut it in half and use that as 2 servings). Place in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt, black pepper, garlic powder, and dried oregano. Cooked until both sides of the chicken are colored and the chicken reaches 165 (F) internally.
4. Once there, remove from the pan, and slice each chicken serving into strips (but keep each serving together).
5. Add your cooked pasta to an oiled baking tray, then take your sliced chicken and create 5 different servings or sections over the cooked pasta. Onto each chicken breast, layer on your marinara sauce, and then mozzarella cheese over the top of that. Bake at 450 (F) until the cheese is nice and caramelized.
6. To prep, scoop out each little section from the baking tray and place into your serving container. Optionally, you can add sliced basil over the top. Enjoy 🙂
