How To Prepare
1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.
2. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, and pepper.
3. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.
4. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes. Add Chicken Breasts and serve
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Ingredients
- 16 oz (4 4 oz) cooked skinless chicken breasts
- Cooking spray
- 1 (28-ounce) can no salt added crushed tomatoes, with juice
- 1/2 cup no salt added chicken broth
- 1 garlic clove, coarsely chopped
- 2 cups brown rice pasta
- 4 tablespoons olive oil, divided
- 2 tablespoons dried oregano
- 1/2 teaspoon black pepper
- 5 ripe beefsteak tomatoes, sliced 1/4 inch thick
Ingredients
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