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Once in a while you have a glitch in the dinner preparations. This time it was a big problem: the stove is broken! How am I to boil pasta for this meal? I used previous memories of recipes to change the recipe to a baked meal.

Italian chicken expressDSC_8077_edited-1


Italian Chicken Express

Baked Pasta

Spring Greens Salad


Italian Chicken Express (2 8×8 or 1 9×13 pans)

6-8 skinless boneless chicken breast halves flattened, or tenders

1 egg, beaten

1 C Italian seasoned breadcrumbs

½ t Italian seasoning

1/8 t black pepper

2 C marinara sauce

1 C Grated Italian cheese (mozzarella, parmesan)

¼ C fresh basil, chopped

Spray pans with cooking spray.

Put 2 C marinara sauce in sandwich bag.

Put1 C cheese in snack bag.

Mix Italian bread crumbs with Italian seasoning and pepper.

Place in pan.

Cover with plastic wrap.

Place bag of marinara sauce and bag of cheese on plastic wrap. Put lid on.


Heat oil or butter in pan.

Cook meat, turning until done.

Pour marinara into pan over chicken and heat through.

Serve over pasta and top with cheese.


Instead of cooking the meat as directed I brushed lemon olive oil on the bottom of a baking pan and placed the meat over it in the pan. I baked it at 375°F, or 350°F convection oven for 25 minutes.

Baked Pasta

4 C dry pasta

3 C hot water

2 C marinara sauce

2 C Italian Cheese mix

I put the dry pasta in a greased 13”x9” pan.

Add hot water and place marinara sauce on top. I placed the cheese on top and covered it with aluminum foil. Bake for 25 minutes on 375°F then remove the foil and bake an addition 15 minutes or so, checking it so that the cheese is bubbly and golden, but not burnt.

The chicken takes 25 minutes, so put it in after the pasta baked for 15 minutes.