BAKED CHICKEN AND PORTOBELLO ZITI

BAKED CHICKEN AND PORTOBELLO ZITI image

Yield 6 people

Number Of Ingredients 18

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4 tbsp extra virgin olive oil
4 cloves garlic, minced
2 small yellow onion, chopped
1 (28 fl oz) can whole peeled
tomatoes (do not drain)
2 (14.5 fl oz) cans diced tomatoes
3 tsp dried basil
1 tsp white sugar
1/4 tsp salt
1/8 tsp black pepper
1 pound ziti pasta
1 pound boneless, skinless chicken breast, cut into cubes
6-8 oz portobello mushrooms, thickly sliced
8 oz provolone cheese, sliced (roughly 8 thick slices)
1 1/2 cups sour cream
2 cups mozzarella cheese,
shredded
3 tbsp Parmesan cheese, grated

Steps:

1. Divide the chopped onions into two equal portions and set one aside. Add the other to a large skillet, and saute with the garlic in olive oil for about 10 minutes or until golden. 2. Smash the whole peeled tomatoes with your fingers and add to the pan along with the diced tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally. 3. Bring 5 quarts of lightly salted water to a boil. Add ziti pasta, and cook for 8 minutes. The pasta should be al dente. Drain. 4. In a large skillet, saute chopped onion for about 5 minutes or until slightly golden. Add chicken cubes and continue to saute over medium heat until all edges of the chicken appear cooked. It is not necessary to fully cook the chicken at this time since it will cook in the oven. 5. Add spaghetti sauce and mushrooms. Simmer for 15 minutes. 6. Preheat the oven to 350 degrees. Liberally grease a 9x13 inch baking dish (prefer butter). Place half of the ziti on the bottom of the dish. Then, evenly cover the ziti with the provolone cheese slices. Evenly spread the sour cream on top of the provolone. Spoon out half of the prepared sauce on top of the sour cream and spread evenly. Layer on the remaining ziti. Evenly sprinkle the mozzarella cheese over the ziti and spoon on the remaining sauce mixture. Top evenly with grated Parmesan cheese. 7. Place in the oven on the center rack and bake for 30 minutes.