This is a quick and easy dish to prepare and of course, it’s DELISH!!
I use My basil pesto in it too. YUM!
This recipe serves 6 but you could easily double this for a crowd.
Large saute pan
Stockpot to boil pasta
2 1/2 qt. casserole pan
- 8 oz of Angel Hair pasta
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 3 chicken breasts – Butterflied
- 24 0z jar of spaghetti sauce
- 4-6 cubes of Julie’s Pesto (optional)
- 6 slices of mozzarella
- TBS of olive oil
- S & P
Preheat the oven to 375 degrees.
Put the pot on to boil Angel Hair pasta. Set saute’ pan on medium high. Sprinkle chicken breasts with S&P and brown it, about 3 minutes a side. Remove to a plate. Add onion and the garlic and saute for 2 minutes until fragrant. Pop out 4 frozen pesto cubes to the saute’ pan. They will melt quickly.
Don’t forget to salt your pasta water. Only cook pasta for 3 minutes then drain it and add it to the onions and pesto. Add 3/4 jar of spaghetti sauce and stir to combine.
Put your saucy pasta in the bottom of a casserole dish. Place chicken breasts on top of the pasta. Put a Tbs or so of spaghetti sauce on top of each breast and then top with sliced mozzarella cheese. Bake uncovered for 20-25 minutes.