Easy Greco Chicken and Pasta

Recipe by KyanaBelle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
  • Remove chicken from pan and keep warm.
  • Saute garlic in pan drippings til softened.
  • Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
  • Add Italian seasoning and cinnamon.
  • Adjust seasonings, more or less of each, to your family's tastes.
  • If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
  • Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
  • Meanwhile, prepare pasta according to package directions.
  • Add chicken on top of sauce.
  • Top each breast with shredded cheese.
  • Cover and heat until cheese is melted.
  • Place pasta on a platter, top with sauce and chicken breasts.
  • Pass parmasan cheese at table.
  • The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
  • Follow the directions below.
  • Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
  • Place sauce and chicken breasts, without mozzarella, in freezer bag.
  • Remove air, seal, label, date and freeze.
  • Keep pasta and mozzarella on hand for serving day.
  • To serve, thaw sauce and chicken.
  • Reheat on medium-low to medium heat until chicken is hot throughout.
  • Proceed with recipe as directed above.
  • Alternately, sauce and chicken may be reheated in the microwave at 50% power.
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