Mozzarella Chicken Marinara over Rotelle (Corkscrew Pasta)

Have you ever bought pasta at Costco? My spaghetti purchase lasted our family for six months – eight 1-pound packages of Organic Spaghetti Noodles. Wow, it just dawned on me, we eat over a pound of spaghetti a month! And then there are those variety packages of Penne, Casarecce and Rotelle. We are big pasta eaters in this house. I think we eat more pasta and rice than we do potatoes.

Pasta isn’t just for a big bowl of spaghetti or a ribbon of noodle to be smothered under an ocean of Alfredo sauce. No way. Just feast your eyes on this delicious Chicken Marinara proudly perched atop Rotelle. Doesn’t it just make you hungry?

Mozzarella Chicken Marinara over Rotelle (Corkscrew Pasta)
Mozzarella Chicken Marinara
4 Chicken Breasts, Boneless
1/2 cup Olive Oil
1/2 cup Breadcrumbs
1/3 cup Flour
2 Tablespoons Oregano, dried
2 tablespoons Basil, dried
1/2 teaspoon White Pepper
1/2 teaspoon Kosher Salt
1 tablespoon Garlic Powder
16 oz Marinara Sauce, favorite or from a jar
1/3 cup Red Wine
1 cup Mozzarella Cheese, shredded

Corkscrew Pasta
8 oz Corkscrew (Rotelle) Pasta
Salt to taste

Heat oven to 400 degrees.

Rinse chicken breasts under cold water and pat dry with paper towels. Set aside.

Drizzle a 9-inch by 13-inch casserole dish with olive oil. Swirl to coat the bottom of the dish. Set aside.

In a large bowl, combine the breadcrumbs, flour, oregano, basil, white pepper, salt and garlic powder. Mix well with a whisk or fork.

Pour breadcrumb mixture on a large piece of waxed paper.

Bread chicken in crumb mixture one breast at a time, pressing into the mixture to adhere to the breast.

Arrange breasts in the prepared baking dish. Place into the oven and bake for 25 minutes or until nicely browned, checking after about 20 minutes. Cook pasta while the chicken is baking.

Bring a large pot of salted water to a full boil. Cook pasta according to directions to have at the ready when it’s time to serve.

Meanwhile, pour marinara sauce into a bowl. Pour the wine into the marinara jar. Screw on lid, give the jar a good swirl to incorporate any remaining sauce into the wine. Pour into the bowl and set aside until ready to use.

Once the chicken has browned, remove from oven. Pour marinara-wine mixture over the chicken.

Sprinkle Mozzarella Cheese over all the breasts. Cover dish tightly with foil and return to the oven.

Bake an additional 10 minutes or until chicken is cooked tender and the cheese has melted.

Garnish Finish
8 Basil leaves, cut into ribbons
4 Chippings of Bails Leaves, left whole

Stack about 8 basil leaves together. Trim stem, leaving only the tender part of the leaf. Roll tightly like a cigar. Cut width-wise into ribbons. Toss to break into a nice pile.

To serve, spread pasta out on a large serving dish. Pour sauce from the chicken over the pasta. Top with breasts. Sprinkle with ribbons of basil, and tuck whole leaves on plate for extra flair to finished presentation.

Original Recipe: Kyle Dalakas at Cook Eat Share

This is great with a green salad and warm bread.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

3 thoughts on “Mozzarella Chicken Marinara over Rotelle (Corkscrew Pasta)”

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