- 4
- 15 mins
- 50 mins
Ingredients
- 1 Tablespoon Olive Oil
- 1 Onion, Diced
- 4 cloves Garlic, Minced
- 2 cans 14 Oz Cans, Diced Tomatoes, No Salt Added
- 1 teaspoon Each: Pepper, Garlic Powder, Garlic Salt, Oregano, And Thyme
- 1 cup Artichoke Hearts, Cut Into Bite Sized Pieces
- 1 cup Kalamata Olives, Cut In Half
- 1 cup Button Mushrooms, Sliced
- 4 Chicken Breasts, Boneless, Skinless
- 1 cup Mozzarella, Shredded
- 1 cup Parmesan Cheese, Shredded
- 4 whole Servings Of Cooked Whole Wheat Spaghetti, Or Pasta Of Your Choosing
Preparation
Step 1
Preparation Instructions
Preheat oven to 400 F. Spray a 9×13 baking dish with cooking spray. Set aside.
In a large cast iron skillet add oil, onions, and garlic. Let the mixture bloom over medium high heat for 2 minutes. Add in diced tomatoes, all of the spices, artichokes, olives, and mushrooms. Stir well and cook for 5 minutes.
Lay chicken in the prepared baking dish. Pour tomato mixture over chicken, and top with mozzarella and Parmesan cheese.
Cover the dish with a sheet of foil and bake for 35 minutes, until chicken breast is completely cooked through. Remove foil the last 5 minutes of cooking to brown cheese if desired.
Meanwhile cook 4 servings worth of pasta according to package directions. When it’s done drain it and set aside.
Serve chicken bake over pasta! Enjoy.