Mozzarella Chicken with Cheesy Noodles and Sweet Carrots
Mozzarella Chicken, Easy to Make and Tasty to Eat
Ingredients
Mozzarella Chicken
- 4 small Chicken Breasts
- 1 tbsp Olive Oil
- 1 tbsp Garlic minced
- ½ cup Onions chopped
- 1 can Crushed Tomatoes 14 ounces can
- ½ tsp Italian seasoning and red pepper flakes mix
- ¼ tsp Basil
- 1 tbsp Sun-Dried Tomato Pesto
- ¼ cup Water
- 1 cup Mozzarella Cheese shredded
Cheesy Noodles
- 1 cup Milk
- 1½ cup Monterrey Jack Cheese grated
- 1½ cup Cheddar Cheese grated
- 1 tbsp Unsalted Butter
- 2 cups Pasta
Sweet Carrots
- 1 lbs Carrots chopped
- 1½ cup Brown Sugar
- ¼ cup Unsalted Butter
Instructions
Chicken
- Sprinkle the chicken with a pinch of pepper on both sides. Heat a large nonstick skillet over medium-high heat with the olive oil. Add the chicken to the skillet and cook for about 2-3 minutes per side until the chicken is completely seared.
Tomato Sauce
- Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until they soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with pepper to taste.
Sweet Carrots
- Chop 1 pound of carrots and place them in an oven-safe dish. Cover with brown sugar and butter. Cook in over at 350 for 20 minutes.
Assemble
- Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Place in the oven for 20 minutes. 5 minutes before the chicken is done add cheese on top of the chicken and cook until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve on top of cheesy pasta and sweet carrots on the side.
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