Nudelauflauf mit Hähnchen und Parmesan

Zutaten

• 1/2 tsp oil (or melted butter)
• 1 lb chicken breast, (cut into chunks)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 (14 oz) cans diced tomatoes, (un-drained)
• 2 (6 oz) cans tomato paste
• 1 1/2 Tbsp onion powder
• 1 Tbsp + 2 tsp garlic powder
• 2 tsp oregano
• 2 tsp marjoram
• 2 tsp basil
• 1 tsp thyme
• 1/2 tsp salt
• 2 c water
• 2 c chicken broth ((we prefer low sodium))
• 1 lb pasta ((small shapes like Farfalle), dry)
• 3/4 c Parmesan cheese, (grated)
• 1/4 c whole wheat breadcrumbs

Zubereitung

1. 1

   Preheat your oven to 400F.

2. 2

   Heat oil in a medium sauté pan. Toss chicken chunks with salt and pepper and brown, 3-5 minutes, until the outside is golden. (They will not be cooked through.) Remove from heat.

3. 3

   In a medium saucepan, mix tomatoes, tomato paste, and spices. Add water and broth, and bring to a simmer. Simmer, uncovered, over medium heat for 5 minutes.

4. 4

   Grease a 9x13 casserole dish. Place the dry pasta in the bottom of the dish. Sprinkle ½ c of Parmesan over the pasta. Pour the sauce over the pasta and cheese. Nestle the browned chicken pieces evenly over the sauce.

5. 5

   Cover the dish with aluminum foil and bake for 20 minutes, until you start to see bubbles forming around the edges.*

6. 6

   Remove the dish from the oven and top the pasta with the remaining ¼ c of Parmesan cheese and bread crumbs.

7. 7

   Return the dish to the oven and bake, uncovered, 5-10 minutes, or until the cheese is melted and the crumbs are golden.

8. 8

   Remove the dish from the oven. Tent it loosely with aluminum foil and let it stand for 10 minutes before serving.