Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.1.5 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon dried Italian seasoning, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon black pepper
- Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for about 3-4 minutes per side, until lightly browned. This step adds an extra layer of flavor. If not using an oven-safe skillet, transfer the seared chicken to a greased 9x13 inch baking dish.
- In a separate bowl, combine the undrained diced tomatoes, tomato sauce, minced garlic, and balsamic glaze (if using). Stir well to combine.1 (15-ounce) can diced tomatoes, undrained, 1 (8-ounce) can tomato sauce, 2 cloves garlic, minced, 1 teaspoon balsamic glaze
- While the chicken is searing or being transferred, cook the whole wheat pasta according to package directions in a pot of salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.8 ounces whole wheat pasta
- If your chicken is not in an oven-safe skillet, pour the tomato sauce mixture evenly over the chicken in the baking dish. If using an oven-safe skillet, pour the sauce over the seared chicken.
- Add the drained pasta to the skillet or baking dish, stirring gently to coat it with the sauce and combine with the chicken. If the mixture seems a bit too thick, add a splash of the reserved pasta water to loosen it up.8 ounces whole wheat pasta
- In a small bowl, mix together the chopped fresh basil, fresh parsley, and chopped red onion. Sprinkle about half of this mixture over the pasta and chicken.0.25 cup chopped fresh basil, 0.25 cup chopped fresh parsley, 0.25 cup chopped red onion
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.1 cup shredded part-skim mozzarella cheese
- Cover the skillet or baking dish tightly with foil. Bake for 25 minutes.
- Remove the foil and sprinkle the remaining bruschetta topping mixture over the cheese (if desired for extra freshness). Drizzle with 1 tablespoon of extra virgin olive oil. Broil for an additional 3-5 minutes, or until the cheese is melted and lightly golden brown and bubbly. Watch carefully to prevent burning.1 tablespoon extra virgin olive oil, 0.25 cup chopped fresh basil, 0.25 cup chopped fresh parsley, 0.25 cup chopped red onion
- Let the casserole rest for 5 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the microwave, skillet, or oven.
