Ingredients
The following ingredients have 6 Servings
- 1.75 pounds Thin-Sliced Chicken Breast Fillets (I like the Foster Farms brand)
- 1 15- ounce can tomato sauce
- ¼ cup chicken broth or white wine
- 3 Roma tomatoes (deseeded and ½-inch dice)
- 1 medium yellow onion (½-inch dice)
- 1 medium green bell pepper (½-inch dice)
- 1 medium red bell pepper (½-inch dice)
- 8 ounces button mushrooms (sliced)
- 4 large garlic cloves (minced)
- 2 Tablespoons minced (fresh basil leaves (plus more for garnish))
- 2 Tablespoons capers (rinsed and drained)
- 1 Tablespoon minced (fresh oregano leaves)
- ½ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 2 cups shredded mozzarella cheese (divided)
- ¼ cup freshly grated Parmesan cheese
- 1 pounds pasta (cooked as per package instructions)
Instruction
- Move oven rack to the middle position, and preheat to 400 degrees F. Spray 9x13-inch pan with olive oil. Lay chicken breast fillets in a single layer, covering bottom of pan.
- In a large bowl add remaining ingredients, reserving 1 cup of mozzarella cheese and all of Parmesan cheese for later. Give everything a quick stir. Distribute mixture evenly over chicken. Cover with foil and cook for 15 minutes. Remove foil and cook an additional 20 minutes, adding remaining mozzarella cheese and Parmesan cheese during last 5 minutes of cooking. Remove from oven and cool briefly, about 5 minutes. Sprinkle with basil and serve over pasta.
