Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 12 oz rotini pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 24 oz low-sugar marinara sauce
  • 2 cups shredded part-skim mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup fresh basil, chiffonade
  • 0.75 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 0.25 cup additional Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add rotini and cook for about 7 minutes, until slightly too firm to eat, as it will finish softening in the sauce.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with oregano and garlic powder. Sear the chicken until the exterior is golden brown (it will finish cooking in the oven).
  3. In a 9x13 inch baking dish, combine the par-boiled pasta, seared chicken, and marinara sauce. Stir in 0.5 cup of Parmesan cheese to emulsify the sauce.
  4. Top the mixture evenly with shredded mozzarella cheese.
  5. In a small bowl, mix panko breadcrumbs, melted butter, and the remaining 0.25 cup of Parmesan cheese. Sprinkle this mixture over the cheese layer.
  6. Bake at 375°F for 25 minutes until the cheese is bubbling and the crust is dark gold.
  7. Garnish with fresh basil before serving.