I like to make it in a large roast pan, and cook the pasta right in the same pan as I baked the chicken! By adding zucchini strips to the cooking pasta, you are able to cook them at the same time and create more color, texture and flavor.
You can make a home made sauce or use store bought jars of sauce. You can add diced tomatoes or other veggies to the sauce.
My grandchildren said they liked the chicken, but would eat this even without chicken!
Enjoy cooking... and Play With Your Food! xo
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- 8 - 16
- chicken thighs
- 3 c
- 3 qt
- 1 Tbsp
- sea salt
- 1 lb
- spaghetti (uncooked)
- 1 medium
- zucchini, deseeded, sliced thin
- 3 Tbsp
- 2 qt
- pasta sauce, of choice
- 6 clove
- garlic, minced fine
- 2 tsp
- garlic powder
- 1 tsp
- dried basil
- 1 tsp
- ground black pepper
- 1 - 2 pkg
- mozzarella cheese, shredded
Remove chicken to a plate. Drain most of the all but 1 cup of liquid. Reserve remaining liquid into a bowl to cool and use more if needed, and freeze the rest for another day.
Add the pasta, cut up the zucchini and add to boiling pasta.
*** I like boiling the water in the roast pan because it is easier than using another pan that isn't as tall as the pasta. And the pasta is where it needs to be already.
Broil for 5 minutes. Remove and start plating.
*** It is at this point that you decide if you want to broil cheese on top or plate chicken with room temperature cheese on top
Place a chicken thigh on top of the 2nd cheese layer.
*** or you can leave chicken in pan and sprinkle with cheese and broil for a couple minutes before plating.