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Italian Chicken & Pasta

This is a party in a pan! This pasta dish is so easy to put together using some of our absolute favourite ingredients: Rummo pasta, Pomodorina Sauce and Jill’s Table Tuscan Spice Mix.



Yields10 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 500 g Rummo short pasta of your choice1 bag=500g
 12 boneless skinless chicken thighs12 thighs=about 3 pounds
 1 Tbsp extra virgin olive oil
 1 ½ tsp Jill’s Table Tuscan spice
 3 cups sliced cremini mushrooms
 5 oz bag of spinach
 1 can Pomodorina sauce 1 can=830 grams or 29 oz
 4 cups grated Mozzarella cheese
 ½ cup grated Parmesan cheese

1

Place the uncooked pasta in the All-Clad baker, leaving a 2 inch border around the edge of the pan.

2

Lightly season chicken with salt and pepper

3

Heat olive oil in a pan over medium high heat.

4

Cook chicken thighs in batches until light golden.

5

Place the thighs evenly over the pasta.

6

Evenly sprinkle the Tuscan spice over top, followed by the mushrooms.

7

Scatter spinach evenly over top.

8

Spoon the Pomodorina sauce over top. Cover the pan tightly with foil.

9

Preheat oven to 400 F.

10

Bake in oven for 45 minutes.

11

Remove from oven and place the Mozzarella cheese evenly on top. Reduce heat to 375F and continue to cook casserole uncovered for another 15 minutes until the cheese is starting to turn light golden.

12

Sprinkle Parmesan cheese on top and bake a further 5 minutes.


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CategoryCuisine, Cooking Method

Ingredients

 500 g Rummo short pasta of your choice1 bag=500g
 12 boneless skinless chicken thighs12 thighs=about 3 pounds
 1 Tbsp extra virgin olive oil
 1 ½ tsp Jill’s Table Tuscan spice
 3 cups sliced cremini mushrooms
 5 oz bag of spinach
 1 can Pomodorina sauce 1 can=830 grams or 29 oz
 4 cups grated Mozzarella cheese
 ½ cup grated Parmesan cheese
Italian Chicken & Pasta
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