Chicken Marinara
Succulent chicken in rich tomato sauce
Servings: 2
Calories: 746kcal
Ingredients
- 2 tbsp olive oil
- 1 chicken breast
- 1 tsp oregano
- 8 oz pasta
- 1.5 cups marinara tomato sauce
- 1 sprig rosemary
- 4 sprigs basil leaves and stems separated
- 4 oz mozzarella
- 2 tbsp breadcrumbs
- 2 tbsp parmesan grated
- salt and pepper
Instructions
- Preheat the oven to 400°F.
- Heat the olive oil in a pan over medium heat and add the chicken breast, skin side down. Fry for about 5 minutes, until crispy, then fry for a further 3-4 minutes on the reverse side.
- Slice the chicken in half horizontally. Scatter with oregano and fry raw side down for 1-2 minutes, to seal the edges. Leave to cool, then cut into chunks.
- In the meantime, cook the pasta according to packaging instructions until al dente.
- Mix the pasta with the chicken, marinara sauce, basil stems and rosemary. Transfer to a baking dish.
- Scatter over the torn mozzarella, followed by the bread crumbs and parmesan. Bake for about 20 minutes until golden brown on top and bubbling at the edges.
- Serve hot, garnished with the basil leaves
Nutrition
Calories: 746kcal | Carbohydrates: 104.5g | Protein: 41.5g | Fat: 18.7g | Cholesterol: 24.1mg | Sodium: 908.1mg | Sugar: 11.1g