This is a recipe that my best friend recommended to me years ago. It is simple, healthy and comforting. Great week night meal with lots of veggies.
Boneless, Skinless Chicken Breasts
Tomatoes – cherry, Roma, on the vine (great acidity when good summer tomatoes aren’t available)
Fresh Mushrooms (white, button, baby bellas) – 1 container, chopped
Artichoke Hearts – quartered, drained and rinsed
3 minced cloves of garlic
1 1/2 Tbs. Corn Starch, could substitute for flour
3 Tbs Olive Oil
1/2 tsp. Salt (split between veggies and chicken breast)
Fresh Ground Black Pepper
Red Pepper Flakes (optional)
1 cup – Shredded Mozzarella
Fresh herbs – Any that you have, basil, flat leaf parsley, oregano. If you are buying them just stick with fresh basil.
Noodles of your choice – Spaghetti Squash is our go to noodle, but we have had with your standard angel hair pasta and that’s delicious too.
Who knew adding mushrooms would add B Vitamins and Antioxidants?! Yes, please.
In a 9×13 baker combine chopped vegetables, garlic, corn starch, olive oil, salt and pepper.
Add chicken breast on top of the veggie mixture and season with salt and pepper, bury them slightly in vegetable mixture.
Bake at 350. I used convection and my chicken breast were thinly sliced so I baked for 20 minutes, but adjust according to your oven and chicken.
Take out of oven, top each chicken breast with mozzarella and fresh herbs.
Place back in oven for 3-5 minutes, until cheese is starting to brown and bubble.
Serve on top of your “noodles” with a simple green salad.
I’ve been on a simple salad kick – Spring Greens with only a squeeze of lemon and teeny bit of olive oil (like 1/2 tsp) with salt and pepper.
Fresh, health, easy!