2 large boneless skinless chicken breasts
1/2 tablespoon of The Gourmet Farm Girl House Seasoning
(Note- House Blend is an Italian flavor blend)
Extra Virgin Olive oil
3 cloves garlic chopped
1 medium size green pepper (sliced thin)
1 small onion (sliced thin)
1 cup sliced portabella mushrooms
6.5 ounce jar Sun Dried Tomato Pesto
1-14.5 ounce cans diced tomatoes
3 ounces sliced Prosciutto (cut into strips)
8 ounces fresh mozzarella cheese (sliced)
1 cup tomato juice
4 tablespoons toasted pine nuts
2-3 tablespoons fresh chopped Flat Leaf Parsley
Preheat grill to 400 degrees
Preheat oven to 350 degrees
Boil pasta to al dente according to package directions. Remove from heat, drain and pour into a large mixing bowl; set aside
Season chicken breasts on both sides with seasoning (or salt and pepper) place on a plate and drizzle with extra virgin olive oil; set aside
In a large saute pan over medium high heat drizzle in 3-4 tablespoon of extra virgin olive oil, add the chopped garlic and saute for 30-40 seconds till fragrant. Add the sliced peppers, onions and mushrooms, saute for 5-7 minutes till soft. Stir in the sun dried and diced tomatoes, heat through and pour over the cooked pasta; mix together.
Spray a 9×9 glass baking dish with cooking oil and pour half of the pasta mixture into the casserole dish. Layer the Prosciutto and half of the cheese over the pasta; pour the remaining pasta over the top ; place the remaining cheese on top. Pour the cup of tomato juice around the sides of casserole dish. Cover tightly with foil and bake for 20-25 minutes.
While casserole bakes; grill chicken breasts 4-5 minutes on each side till cooked through; remove from heat and wrap in foil; allow chicken to rest for 5-6 minutes then slice into strips.
Remove casserole from oven and place the grilled chicken over the top and drizzle with extra virgin olive oil; top with toasted pine nuts and fresh parsley; serve immediately.