Chicken Pasta Bake with Artichokes and Roma Tomatoes

Chicken Pasta Bake with Artichokes and Roma Tomatoes

Ingredients:

1 pound chicken breasts

5-6 Roma tomatoes cored and quartered

3 cloves of minced garlic

2 small jars of artichoke hearts (only reserve 2 tbsp liquid, drain and discard remaining liquid) 

Salt

Pepper

1 tsp sugar

2 tbsp flour

Pasta of your choice

8oz shredded mozzarella cheese

1-2 tbsp fresh chopped basil

Directions:

Preheat oven to 350 degrees. 

Grease a 8x13 baking dish and lay out chicken breasts. Salt and pepper chicken. 

In a bowl combine the rest of the ingredients except for the pasta, basil, and cheese. Add a pinch of salt and pepper. Mix until all ingredients in bowl are combined. Pour mixture around chicken. Cook uncovered for 30-45 minutes or until chicken is done. when chicken has 10-15 minutes remaining cook pasta according to package directions. Remove from oven and cover chicken with mozzarella cheese. Turn oven to broil and bake for another 2-3 minutes or until the cheese is melted and golden brown. Once finished top with chopped basil and allow basil to wilt from heat of the dish. Serve over pasta.

We used mini bow tie pasta because I had it on hand. While it was cute I will say they were hard to stab. Next time I plan to try thin spaghetti for some twirling action.