Chicken Pasta Bake
1 pound of your favorite chicken cut, cut into 1/4 to 1/2 inch cubes. I used thighs
2-3 cloves of garlic, finely chopped
3 tablespoons of balsamic vinegar
Basil, Thyme, Rosemary to taste
1 pound white mushrooms, sliced
1 large yellow onion, coursely chopped
1 quart spaghetti sauce
1 pint diced tomatoes
1 small can tomato paste
1 dry pound of your favorite pasta
1 pound grated mozzarella cheese
Place chicken, vinegar, 2 tablespoons of olive oil, herbs, and garlic in a zip-lock bag, Shake to distribute the ingredients evenly, then place in refrigerator for several hours.
Bring a large kettle of water to boil with salt. Add pasta and cook until the pasta is just barely soft. Drain and put back into kettle.
Coat the bottom of a large saute pan with olive oil, then add onions and mushrooms. Saute until onions soften and become translucent. Add chicken and marinade. Cook until chicken is cooked through. Add spaghetti sauce, diced tomatoes, and tomato paste. Mix thoroughly. Sauce will should be a bit runny.
Add tomato/chicken mixture to pasta and mix thoroughly. Place in either a large lasagna pan or two 13 x 9 inch baking pans. Sprinkle layer of cheese on top. Bake at 350 degrees for approximately 15 minutes, or until cheese is browned to your taste. The pasta should absorb most of the extra liquid from the sauce.
Serve with your favorite bread, a salad, and your favorite beverage. Boo enjoyed this with a Chateau le Moo 2012.
Makes enough to feed an army. Can be prepared ahead of time and refrigerated, then put into oven just before dining. Leftovers freeze well.