Chicken Casserole Nests
- For the sauce:
- 5 cups of your favorite store-bought tomato sauce
- 2 teaspoons garlic powder
- ¼ cup white wine optional
- 2 tablespoon chopped fresh basil leaves or 1-2 teaspoons of dried
- For the pasta nests:
- 8 fettuccine nests uncooked (pick the nests that have a wider opening in the center)
- 1/2 cup part skim ricotta cheese
- 1/2 cup shredded reduced-fat provolone or mild cheddar cheese
- ¼ cup frozen peas
- 1/2 pound Tyson Trimmed and Ready Chicken Breast Tenderloin 8 ounces
- 1 pinch salt and ground black pepper
- 2 tablespoons olive oil
- Grated Parmesan cheese to sprinkle optional
- Preheat the oven to 350 degrees F (about 180 degrees C).
- Prepare the sauce: In a medium stainless steel saucepan, mix together all ingredients until combined and bring to a boil over medium-high heat, stirring occasionally. Pour into a large Pyrex or casserole dish, and set aside.
- For the pasta nests: Arrange uncooked pasta nests on top of the hot tomato sauce, keeping each a bit of a distance from the others. Using a spoon, ladle some of the hot tomato sauce over each nest to moisten. In a medium bowl, mix together the cheeses and peas, and set aside.
- Pat dry the chicken with paper towels and cut into small pieces. Season chicken pieces with salt and pepper. In a medium non-stick skillet, heat the olive oil over medium-high heat and brown the chicken (about 2-3 minutes). Mix into the cheese-pea mixture. Spoon cheese-chicken mixture into the raw pasta nests. Cover baking dish tightly with aluminum foil (If necessary, grease the interior of the sheet with non-stick cooking spray in order to avoid the cheeses sticking to the foil). Bake for about 40-45 minutes. Remove foil and sprinkle grated Parmesan cheese on top of the pasta nests if desired. Serve chicken casserole nests hot (2 nests per person). A fresh salad or steamed vegetables, if desired, can accompany chicken casserole nests. Enjoy our chicken casserole nests!!!
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