Monday, January 21, 2013

No Boil Sun-dried Tomato & Chicken Pasta Bake

I was craving sun-dried tomato alfredo pasta the other day, but didn't have any cream or read-made alfredo sauce from a jar on hand.  I was also too cozy in my little apartment to make a trip to the grocery store.  I also didn't want to stand over the stove or wash a pot.  
I rummaged through my kitchen to see if I had anything else and decided that I had nothing good to eat.  How was that possible when I just went to Costco and at least 2 groceries stores in the last 2 weeks???
I felt like I just agreed to a spur of the moment girls' night out and had nothing in my closet to wear to go dancing.  I have nothing to eat like I have nothing to wear!
I munched on a pickle to regroup and then tried again.
Tomato basil bisque in a can, frozen chicken thighs, american cheese, sundried tomatoes, bread crumbs (from the Potato Bread that I made), parmesan cheese and roma tomatoes = No Boil Sun-dried Tomato & Chicken Pasta Bake.  Tada!
The first batch was burnt on the surface because turned the oven onto BROIL.  I scraped off the burnt top layer.  The rest of it was okay.  At least I got the flavors right.
I tried again a few days later.
Round 2 was a success, I adjusted the oven temperature and made it a point to set the timer on my microwave. 

No Boil Sun-dried Tomato & Chicken Pasta Bake
8 oz dried pasta (any shape)
1 can tomato basil bisque
1/2 can water
2 slices american cheese
3 tbsp sundried tomatoes, finely diced
1 roma tomato, diced
2 skinless boneless chicken thighs
1/4 cup freshly grated parmesan cheese
1/2 cup bread crumbs
3 tbsp garlic powder
1 tbsp olive oil
1 roma tomato, sliced

Preheat oven to 375 degrees F.  In a baking dish (or a pie dish), combine dried pasta, diced tomato, sundried tomatoes, tomato basil bisque and water together.  Tear the american cheese up into little pieces.  Mix in the pieces of american cheese.  Place the chicken thighs on top of the pasta mixture.  Bake for about 30 minutes.
Take the pasta and chicken out of the oven.  Take the chicken and cut up into bite-sized pieces (I used kitchen shears which made it easier).  Mix the chicken into the pasta mixture.  Arrange the tomato slices on top.
Combine bread crumbs, parmesan cheese, garlic powder and olive oil.  Sprinkle evenly over the top of the pasta & chicken mixture.  Sprinkle more parmesan cheese on top.
Bake for another 20 minutes at 350 degrees F.
No Bake Sundried Tomato & Chicken Pasta Bake
I actually heard it bubbling as when I pulled the dish out of the oven.  It was literally bubbling!

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