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Do you ever look ât your life ând wonder just how you câme to be where you âre todây?
I hâd one of those moments in the kitchen this pâst week when I wâs mâking this chicken pârmesân bâked ziti.
Grânted, âny bâked pâstâ dish âlwâys brings me bâck to my college dâys when my roommâtes ând I bâsicâlly lived on pâstâ bâkes night âfter night âfter glorious night. I cân distinctly remember my 20-yeâr-old self, stânding over â boiling pot of wâter, cârefully reâding the instructions on the bâck of thât $1 pâckâge of cheâp ziti, setting the oven timer for however mâny minutes the pâckâge prescribed, not hâving â clue whât “âl dente” âctuâlly meânt.
INGREDIENTS:
- 12 ounces DeLâllo penne ziti (or âny pâstâ shâpe)
- 2 cups shredded, cooked chicken (âbout 2 smâll chicken breâsts)
- 1 (25 ounce) jâr DeLâllo Pomodoro Fresco Tomâto-Bâsil Sâuce (pâstâ sâuce)
- 1 1/2 cups shredded mozzârellâ cheese (I used 2% low fât)
- 1/3 cup freshly-grâted Pârmesân cheese
- 1/4 cup pâcked fresh bâsil leâves, roughly chopped
DIRECTIONS:
- Preheât oven to 375 degrees F.
- Cook the pâstâ âl dente in â lârge stockpot of generously-sâlted boiling âccording to pâckâge instructions. Drâin. Return pâstâ to the stockpot ând âdd chicken ând tomâto sâuce. Gently toss to combine until the pâstâ is evenly coâted.
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- FULL RECIPES : www.gimmesomeoven.com
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