PENNE PASTA BAKE WITH PARMESAN CHICKEN...


Who doesn't like pasta? It can be cooked a million different ways, it cooks quick and its filling. What's not to like? Now when you throw in some mozarella and parmesan cheese with a few herbs, what you get is nothing short of a delight!

Now what better to eat it with but a beautiful parmesan chicken...

Ps. You can make this recipe as cheesy as you like...

700Grms Penne Pasta
6 Boneless Skinless Chicken Breasts
2 Cups Flour
2 Eggs
2 Cups Breadcrumbs
300Grms Grated Mozarella Cheese
6 Slices Mozarella Cheese
300Grms Grated Parmesan Cheese
2 Cans of Cherry Tomatoes in Tomato Sauce
1/2 Cup Chopped Basil
1 Tablespoon Chopped Rosemary
1 Tablespoon Dried Oregano
1 Tablsepoon Worcestershire Sauce
300Grms Smoked Sausages
1/2 Red Onion (Chopped)
4 Cloves of Garlic (Grated)
Vegetable Oil
2 Seasoning Cubes
Salt and Pepper

We'll start with the chicken...

Season chicken with some salt pepper and garlic powder at least 30 minutes before you start cooking.

Split your grated parmesan cheese into 3.

Arrange your assembly line of 2 whisked eggs, breadcrumbs and 1 part grated parmesan cheese mixed with flour.

Coat chicken first with the flour and parmesan cheese mix, pat properly so it sticks, transfer to the eggs and then into the breadcrumbs, patting to make sure its completely coated the shake of excess breadcrumbs.

Lay them all out and  allow to sit for at least 10 minutes before you start the cooking process so that your coating sticks properly.

Take this time to cook your pasta until al dente (half cooked), drain and set aside.

Pre-heat oven.

Add about 3 tablespoons of oil in a hot pan and sear off for about 2 minutes on each side.

It should have nice golden brown colour and just spring back when you press it down gently.

Gently grease a baking tray and place the chicken on it.

Drain some of the sauce from the canned cherry tomatoes and set aside. Spoon a little gently over each chicken fillet, place a little piece of basil then cover with a slice of mozarella cheese and sprinkle a little parmesan over it.

Pop into the oven  for 5 - 7 minutes until the cheese just melts.

This step is totally optional, you can end the cooking of your chicken in the pan, just allow to pan fry for a little longer, about 4 - 5 minutes on each side depending on the thickness of your chicken breast.

If your cheese doesn't melt the way you would like just smoosh it all up with a spoon... :)

Take chicken out, cover with some aluminum foil and set aside so it stays warm.

In a large pan, fry up your onions and garlic until it softens then add your chopped sausages until it just begins to brown.

Add the cherry tomatoes with the rest of its juices, worcerstershire sauce, basil, oregano, rosemary, seasoning cubes, salt and pepper and allow to cook for 2 - 3 minutes.

Tip in your pasta, add remaining mozarella cheese and gradually fold everything in together then taste for seasoning.

When the cheese has melted properly, transfer pasta into a greased casserole dish and sprinkle with remaining parmesan cheese. Pop into your oven which should still be on and really hot for 15 minutes.

Parmesan will not melt like mozarella will, its a harder sharper cheese but it will melt in a bit. When it has melted and browned a little bit your food is ready.

Plate up & dig in!