Baked Chicken And Mozzarella Pasta Recipe

Italian cuisine · 1020 calories

Baked Chicken and Mozzarella Pasta recipe

About this recipe

A hearty, high-protein dinner featuring tender chicken breasts, egg noodles, and gooey mozzarella cheese baked in a rich spaghetti sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

  • 350G Typically Daylesford Organic Chicken Breasts
  • 500G Nikko Egg Noodles, 500G
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • - Petti Delicato Extra Fine Passata
  • - Ktc Vegetable Oil
  • 150G Saitaku Panko Breadcrumbs

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Cook 1 package of egg noodles according to the package instructions. Drain and set aside.
  3. 3. Place 6 chicken breasts between sheets of plastic wrap and pound them to an even thickness.
  4. 4. Dip each chicken breast in a shallow bowl of water, shake off the excess, and coat thoroughly with 1 cup of panko breadcrumbs.
  5. 5. Heat 2 tablespoons of oil in a frying pan over medium heat. Brown the chicken breasts on both sides until golden, about 3-4 minutes per side. Remove from the pan and set aside.
  6. 6. In a 9 x 13-inch baking dish, layer the cooked egg noodles, browned chicken breasts, and 1 jar (about 2 cups) of passata.
  7. 7. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
  8. 8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  9. 9. Remove from the oven and let rest for 5 minutes before serving. Enjoy your delicious baked chicken and mozzarella pasta!