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chicken chicken breasts ground black pepper vodka sauce Mozzarella cheese Pasta olive oil garlic onion zucchini mushrooms vodka sauce
Viewed: 55 - Published at: 3 years agoIngredients
- For Chicken:
- 2 boneless skinless chicken breasts
- Around 2 teaspoons ground black pepper
- Approximately 1/8 pound thinly sliced prosciutto (around 6-8 slices)
- 1/2 cup pre-made vodka sauce
- 1/4 cup mozzarella cheese
- For Pasta:
- 2 servings of bowtie pasta
- 1 to 2 tablespoons olive oil
- 1 clove chopped garlic
- 1/3 cup chopped onion
- 1/2 of a large zucchini chopped
- 3 large mushrooms chopped
- 1/2 cup pre-made vodka sauce
Method
- Preheat oven to 350 degrees.
- Sprinkle chicken breasts with ground black pepper to taste. Wrap each chicken breast with enough prosciutto slices so that they are not overlapping but cover the breast - usually around 4 depending on the size of the slices and chicken breast. Cover the bottom of a glass baking dish with a thin layer of vodka sauce. Place chicken in the dish and spoon remaining vodka sauce over the top of the chicken. Bake for approximately 25 minutes at 350 degrees or until chicken is done. When chicken is done remove from oven and sprinkle with mozzarella cheese - place back in oven just until cheese is melted.
- Meanwhile, cook pasta in a medium sauce pan to desired doneness. In a medium skillet combine oil, garlic, onion, zucchini and mushrooms and cook over medium to high heat until vegetables are tender - approximately 10 minutes. Once vegetables are cooked, add vodka sauce and pasta to skillet and stir to combine.
- I like to serve the dish by making a bed of pasta and placing the chicken on top.
