CHICKEN ZUCCHINI SKILLET BAKE

Chicken Zucchini Skillet Bake image

Provided by Tommy Curtis

Categories Chicken

Time 1h10m

Number Of Ingredients 16

3 large boneless skinless chicken breast, cubed
1 small sweet onion
1 red bell pepper
1 can(s) plum tomatoes, in juice
2 clove garlic
2 Tbsp oregano
1 Tbsp basil
1 Tbsp thyme
3 Tbsp olive oil, extra virgin or grapeseed oil
2 Tbsp lemon pepper seasoning salt
1 Tbsp celery seed
2 stalk(s) celery, chopped fine
2 large zucchini, sliced into 1 inch segments
3 Tbsp grated parmesan & romano cheese
1 c grated mozzarella cheese
1 1/2 c orechhete pasta, you can use any but this is really good with it and helps thicken the sauce, it can also be omitted to lower your carbs

Steps:

1. cut the chicken breast into I inch cubes and preheat your oven to 350 degrees
2. Sauté in oil, add chopped onion, red bell pepper, celery and garlic
3. when about half way done, add the can of tomatoes with juice and the dry seasonings except for the lemon pepper
4. cook until chicken is almost done, then add the pinch of sugar and the handful of orechhete pasta, stir
5. toss the zucchini slices in just a touch of oil and then toss again in the dry grated parmesan cheese and lemon pepper seasoning
6. top the dish with the coated zucchini slices and transfer to oven
7. cook for 15-20 minutes, add the mozzarella and then place back in oven until cheese is melted.