Chicken Parmesan Feta using Calamarata pasta
Chicken breast feta/parmesan with a homemade chunky tomato basil sauce
With spinach (call it Florentino style)
And calamarata pasta
Topped w mozzarella, crumbled Feta and for texture and good health pine nuts.
Chicken was marinated for about 3 hours prior.
You’ll need about 10-15 tomatoes to cook down,
Add olive oil, salt, basil, lots of minced garlic, oregano, dried parsley, 2 caps of vinegar
sugar( this and ziti are the only times I add sugar to my sauces. Otherwise it is a no no)
Let all these things simmer in your saucepan for many hours. Also Garlic powder.
To season my chicken breast herbs I frequently use in lots of the meats and dishes I cook are:
Ketchup seasoning by Badia
Cover in a roasting pan and let cook till done. You can use thighs or skinless breasts. I used breasts this time.
Plate your pasta and your spinach and chicken and then top with sauce and melt the Mozzarella cheese. Lastly garnish with crumbled Feta and fresh parsley.
Next Spaghetti and Meatballs: See some of my previous posts and videos for how to make this.
Colonne De Pompeii with Meatballs and Sauce:
All I did here was repurpose my leftover sauce from the spaghetti and meatballs. Also used the last of the meatballs. Colonne De Pompeii is simply a super sized, super thick Fusilli pasta.