BAKED CHICKEN AND RIGATONI

BAKED CHICKEN AND RIGATONI

     

4 OZ CHICKEN TENDERS  SLICED THIN

TT CHOPPED GARLIC

1/2 c. sliced onions

1 CUP DICED TOMATOES

1 CUP CRUSHED  TOMATOES

TT CHICKEN STOCK

TT SHREDDED MOZZ

TT GRATED PARM

TT TOMATO PASTE

1 EGG

¼ CUP RICOTTA

SEASONINGS SALT PEPPER OREGANO PARSELY

1 (8 oz.) pkg. rigatoni COOKED & SHOCKED

Brown chicken in and garlic., add onions, season.

Add tomato (crushed & diced), & some chicken stock, now add some Tomato paste for body & color.  Let simmer and adjust seasonings.

In bowl mix egg and ricotta with pasta and set aside.

Mix in chicken and sauce mixture with pasta and place in casserole and top with mozzarella and parmesan cheese and bake @ 350* till golden brown, and as always Kali Orexi!!