It’s a healthier twist on chicken parmesan because the chicken isn’t breaded. You definitely won’t miss the breadcrumbs in this easy dish that’s ready in 20 minutes and packed with flavor.
It’s also like a caprese salad bumped into chicken and pasta and they lived happily ever after. The tomatoes help keep the chicken moist and juicy, the basil packs a flavorful punch, and the cheese is gooey and wonderful.
You don’t really ‘need’ the pasta. A healthy salad or some garlic bread alongside would be great but since I have a jillion boxes of half-used pasta cluttering my pantry, I boiled some rotini for my pasta-loving daughter. Spaghetti, angel hair, ziti, or your favorite pasta would work just as well. Soon there will be an abundance of tomatoes and basil growing in gardens and at the markets and this recipe is a perfect way to use them. Substitute about 2 cups of fresh chopped tomatoes in place of the canned I used and you’re good to go.
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