Mozzarella Chicken With Sun Dried Tomato Pasta Sauce

This shop has been compensated by Collective Bias, Inc. and Barilla. All opinions are mine alone. #PastaPerfection #CollectiveBias

Pasta night at our house is everyone’s favorite and today I am sharing one of my most requested recipes that my kids ask for. You are going to love it (and want to PIN IT!) because it’s hearty, full of flavor, and takes under 30 minutes from start to finish.

Many of you know that my husband and one of my daughters have celiac disease so they have to eat a strict gluten free diet. Since we eat together as a family each night our dinners are 100% gluten free. While planning my meals, I try to make recipes that don’t taste “gluten free”. That’s why pasta night is our favorite because Barilla’s pasta tastes just like the real thing. If you are in a rut of coming up with dinner ideas you can visit Barilla’s website for the list of all their gluten free pasta options and recipes to try.

Let’s get to the recipe! This homemade pasta sauce is so delicious. The sun dried tomato pesto is the secret ingredient that takes this spaghetti sauce to the next level. Now I do have to warn you, the recipe calls for red pepper flakes which gives some heat to the sauce. If you are sensitive to the spice, you can cut the measurement in half or omit it all together. The cheesy chicken breast compliments the sauce for a rich hearty meal. I like to serve it with a slice of gluten free garlic bread and a salad.

You guys, this gluten free pasta literally tastes exactly like regular pasta. The geniuses over at Barilla have perfected their gluten free pasta so the shape and texture holds up beautifully in any dish. Over the years I have tried every gluten free pasta out there but none of them compare to Barilla pasta.

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Mozzarella Chicken with Sun Dried Tomato Pasta Sauce

Servings 4 people

Author Brandy Dunaway

Ingredients

• 4 small chicken breast
• 1 tbsp olive oil
• 1/2 cup chopped onions
• 1 tbsp minced garlic
• 1 14 oz. crushed tomatoes
• 1/2 tsp red crushed pepper flakes
• 1/2 tsp Italian seasoning
• 1/4 tsp dried basil
• 1 tbsp sun-dried tomato pesto
• 1/4 cup water
• 4 slices mozzarella cheese
• 1 tbsp chopped basil

Instructions

1. Sprinkle the small chicken breast with salt and pepper on both sides. Heat a large skillet over medium high heat with olive oil. Add the chicken and cook for about 3-4 minutes per side or until the chicken is cooked thoroughly. Remove to a plate and set aside while cooking the sauce.

2. Using the same pan that you cooked the chicken in, add the onion and cook for 2-3 minutes. Then add the garlic and saute for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto. Stir to combine. When the sauce starts to simmer, add the water, lower the heat, and cover. Allow the sauce to simmer for about 10 minutes until it thickens. Salt and pepper to taste. 

3. While the sauce is thickening, cook the pasta according to the box instructions. Place the cooked chicken breast back into the pan with the sauce. Cover each chicken breast with a spoonful of sauce and cover with a slice of cheese. Place under the broiler for 2 minutes or until the cheese melts. Top with chopped parsley. Serve over cooked pasta.

Like I said earlier, Barilla has other gluten free pasta options like spaghetti, elbows, and fettuccine. Think homemade gluten free mac ‘n’ cheese and fettuccine Alfredo! All you need to do is visit your local Winco grocery store and stock up on your favorite gluten free pasta boxes. And don’t forget to use these coupons while your shopping!