Sep
04

This past weekend I slept. And slept. And slept some more. I’ve discovered that as much as I’m a night owl, I really do need my sleep to function because otherwise I start craving bowls of Cheerios and peanut butter straight from the jar. No bueno for my figure.

Besides sleeping, I’ve been over thinking things. Mostly like where my life is going and what I’m doing with it. To distract myself, I made pancakes with salted dark chocolate, chugged coffee, and watched a movie starring Zac Efron.

From there I went into major creative mode which translated into a brain dump of culinary madness in my kitchen. Mostly things that remind me of fall. I’m SO ready to get cozy in my sweats, eat soup, and cuddle up on the couch with a cup of hot cocoa and a ridiculous amount of whipped cream. I’ve been giving sneak peeks of upcoming posts via Instagram, so be sure to check it out!

Remember when I told you about that handsome guy I met on vacation? Well… he’s coming to visit me. I told you the weirdest things happen to me. Or maybe the most romantic things happen to me?

Since I’ve already baked him my famous cookies, I figure that I might as well fill him up with my other favorite carb: pasta! Cheesy, comforting pasta covered in a mind-blowing homemade tomato sauce. I think he’s going to love it. And I think you will, too!

First begin with a pound of Just BARE Chicken Breast Fillets.

I love Just Bare Chicken because there aren’t any added hormones or antibiotics used – ever! And, every package features a unique traceability code that tells you the location of the family farmers who raised your chicken. You can learn more by heading to their website or Facebook page.

The chicken is massaged with a bit of olive oil, garlic, fresh basil and parsley, and salt and pepper.

Once done baking, chop the chicken into bite-sized cubes and set aside for later.

While the chicken is baking, you can prepare the homemade tomato basil sauce. It’s actually quite easy! Just simmer tomatoes down, add herbs and spices, and then puree!

I like to eat tomato sauce out of the jar with a spoon, so homemade sauce is like heaven to me. The flavor is so much better.

Next you’ll add the uncooked pasta to the sauce plus some extra water for the noodles to absorb. Cover and cook until noodles are al dente.

I use rotini because I love the way the sauce gets in between each noodles for optimal flavor, but really any noodle should work. Macaroni would be great for kids!

Then stir in mozzarella and parmesan cheeses and also the cubed chicken.

Add the creamy, irresistible Burrata cheese on top. Nothing’s better than Burrata!

Put the skillet under the broiler for a few minutes.

Get ready for awesomeness.

Garnish with a few basil leaves and parmesan cheese for that pop of pretty color.

Serve immediately. Dig in. Devour!

I cannot wait to make this cheesy deliciousness over and over again!

 

Skillet Cheesy Chicken Rotini with Homemade Tomato Basil Sauce + Burrata
 
Prep time
Cook time
Total time
 
One-skillet Chicken Rotini with a delicious Homemade Tomato Basil Sauce & creamy Burrata!
Author:
Recipe type: Dinner, Pasta, Chicken
Cuisine: Italian
Serves: 4-6
Ingredients
  • FOR THE CHICKEN:
  • 1 pound Just BARE Chicken Breasts
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon olive oil
  • FOR THE SAUCE:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 pounds fresh, ripe tomatoes, chopped
  • 1 tablespoon chopped parsley
  • 1/2 cup chopped basil
  • 1/2 teaspoon garlic salt
  • black pepper
  • 1 tablespoon freshly chopped oregano
  • 1 1/2 cups water
  • FOR THE PASTA:
  • 8 oz whole wheat Rotini
  • 2/3 cup reduced fat (or skim) mozzarella
  • 4 oz buratta, chopped
  • 1/4 cup freshly grated parmesan
  • 6 basil leaves, for garnish
Instructions
  1. Bake chicken: Preheat oven to 400 degrees and spray baking sheet with nonstick cooking spray. Place chicken breasts in medium bowl and add olive oil, salt, garlic, basil, and parsley; massage chicken with herbs. Place on baking sheet and bake for 15-20 minutes or until juices run clear and chicken is no longer pink. Allow chicken to cook for a few minutes then transfer to cutting board and chop chicken into small cubes; set aside.
  2. To make the sauce: Heat olive oil in a large oven-proof skillet over medium-high heat. Add the garlic; cook until fragrant and golden. Add in tomatoes, parsley, basil, oregano, garlic salt, and some fresh black pepper. Cook over medium heat until tomatoes break down and become a little like sauce; about 5-8 minutes. Transfer to a food processor or blender and puree until smooth. Taste sauce and add more herbs or salt if necessary. Return the sauce to the pan, add 1 1/4 cups of water, and stir in uncooked pasta. Bring back to a boil, cover, then reduce heat to medium-low. Cook pasta for 8-10 minutes or until al dente.
  3. Once pasta is al dente, reduce heat to low and stir in mozzarella and parmesan cheeses and chopped chicken. Place burrata on top of pasta and place under broiler until burrata melts and is slightly golden. Garnish with basil leaves and extra parmesan, if desired. Serves 4-6.
Notes
Inspired from The Food Network

 

Disclaimer: This is a sponsored post. I was compensated to create a recipe by Just BARE® Chicken. However, opinions are my own. Thanks for continuing to support Ambitious Kitchen!

 

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