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
1/2 Onion
3 Cloves of Gar­lic
Toma­toes (You can use canned–San Marzano are great)
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.

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