Baked Chicken Penne Pasta in a Cast Iron Skillet.
This was such a good dish, very simple & yet every bite packed a full punch.
What you need
2 Chicken Breasts
1 Tablespoon of Olive Oil
1 Small-Medium Eggplant
1 Small-Medium Zucchini
1 Yellow Pepper
3 Cloves of Garlic
Tomatoes (You can use canned–San Marzano are great–28 ounce can)
1 Tablespoon of Dried Basil
1/2 Teaspoon of Oregano
1/2 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Marjoram
1/4 Teaspoon Red Pepper Flakes
1 12 ounce box of Penne Pasta
How to put it all together is pretty simple.
Start browning your chicken in the cast iron skillet with 1 Tablespoon of Olive Oil. If you decide to use frozen versus fresh chicken, you might want to add another breast. The reason is that frozen breasts tend to shrink a great deal.
As your chicken cooks you will dice the eggplant, yellow peppers & zucchini into small cubes. The garlic is minced and the onions finely diced.
Once your chicken is cooked, shred it right in the skillet.
Now add in all your your vegetables except the tomatoes. Let all the other vegetables come together & soften for about 5 minutes.
THEN add your tomatoes including all the juice from the tomatoes. Mix everything together & then add in your all the seasoning ingredients. Let everything simmer together for about 10 minutes.
While these items are coming together boil your pasta. Once your pasta is down boiling, drain it & it right into the skillet.
Mix everything together.
Top with 1 cup of mozzarella cheese or fresh mozzarella slices & slide it under the broiler until the cheese browns. Brown the cheese as much as you like. As you can tell I like it dark. I also eat crispy bacon & blacken marshmallows over the campfire. I’m a wild one.