chicken lo mein... 25 minutes

the goods:

2 boneless, skinless chicken breasts, cut into chunks

6 ounces dry lo mein noodles (can also use spaghetti)

3 teaspoon olive oil

2 garlic cloves, minced

1/2 teaspoon minced fresh ginger

1 red bell pepper, cored, seeded, and cut into thin strips

1/3 cup shredded carrots

1/2 cup snow peas, ends trimmed

2 cups baby spinach

sauce:

1 cup cold water

1 tablespoon cornstarch

2 tablespoons soy sauce

1 and 1/2 tablespoons oyster flavored sauce

1/2 tablespoon rice wine or dry sherry

2 teaspoons light brown sugar

1/2 teaspoon dark brown sugar

1 teaspoon fish sauce

1 teaspoon sesame oil

1/2 teaspoon chili garlic paste or sriracha

 In a large pot of boiling water, cook lo mein noodles according to package instructions; drain and set aside.
In a medium bowl, whisk together sauce ingredients and set aside.
Season chicken with salt and pepper. In a wok/large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add chicken and cooked until browned and completely cooked, about 4 minutes per side. Remove cooked chicken to a plate.
Add additional 2 teaspoons of oil to the pan and saute garlic, ginger, red peppers, and snow peas. Cook for 2-3 minutes, stirring frequently. Toss in spinach and stir an additional minute until wilted.
Add drained noodles and chicken back into the pan and pour the sauce over it all. Toss with tongs to coat all the ingredients in the sauce.

chicken yakisoba... 25 minutes

the goods:

1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon sugar
10 ounce bag angel hair coleslaw
2 carrots, peeled and shreded
1 small crown broccoli
2 inches fresh ginger
1 large boneless, skinless chicken breast
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
1 tablespoon sesame oil
2 tablespoons peanut oil

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. (Use only half the sriracha if you don't want it spicy.) Stir until the sugar is dissolved; set aside.
Peel and finely grate the ginger. Cut broccoli into bite-sized pieces. Slice the chicken into thin strips.
Boil a medium pot of water.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot, add the grated ginger. Saute for about 30 seconds to a minute, stirring so it doesn't burn. Add the chicken strips and cook for about 5 minutes until no longer pink and cooked throughout. Add all the vegetables, and cook, stirring occasionally, until wilted, about 10 minutes.
Meanwhile, once the water boils, add the noodles and cook just until tender, 3 minutes. Drain and return to pot. Toss with the sesame oil.
Pour the sauce into the wok with the chicken and vegetables. Add the noodles, and stir to coat everything in the sauce. Heat through, a few minutes more.

penne pasta in creamy vodka tomato sauce... 30 minutes

the goods:

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes
3/4 cup vodka
1/2 teaspoon crushed red pepper flakes
3 basil leaves, chopped
1/2 teaspoon oregano
1 cup mushrooms, sliced
1/2 cup heavy cream
1/2 cup half and half
3/4 teaspoon salt
8 ounces penne pasta
freshly grated parmesan, for serving

In a medium pot of boiling, salted water, cook pasta according to package instructions, and drain.
While water is coming to a boil/pasta is cooking; heat a large skillet over medium heat. Add oil, onion, and garlic. Cook until onion softens, stirring occasionally, about 5 minutes. Add tomatoes, vodka, red pepper flakes, basil, and oregano. Bring mixture to a simmer, reduce to low and cover. Continue to simmer for 20 minutes until sauce thickens. During the last 10 minutes, add mushrooms, cover and continue to simmer. Add heavy cream, half and half, and salt to sauce and stir everything together. Toss pasta with sauce and serve topped with parmesan and basil.

italian sausage tortellini... 25 minutes

 the goods:

1 tablespoon olive oil
1 small yellow onion, diced
1 lb. mild italian sausage, in casings
3 garlic cloves, minced
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) petite diced tomatoes
1/2 cup heavy cream
20 ounces fresh tortellini
3 cups fresh baby spinach
grated parmesan, for serving

Heat olive oil in a large, deep skillet over medium heat. When the oil is hot, add the onions. Squeeze the sausage from the casing into little "meatballs" straight into the pan. Increase heat to medium-high and cook, stirring occasionally, until sausage is browned and onions are soft, about 5-7 minutes. Reduce heat to low and add garlic, stir until fragrant, 1 minute. Add the broth, tomatoes, cream, and tortellini to the skillet. Stir to combine, increase heat to high, and bring to a boil.
Cover, then reduce to a simmer for 15 minutes, until tortellini are tender and heated through. Add salt and pepper to taste. Add in spinach and stir until wilted. Remove from heat and serve topped with parmesan.

sun-dried tomato pesto pasta... 20 minutes

the goods:

1 pound whole wheat fusilli pasta
1 jar (3 ounces) sun-dried tomatoes in oil
1 cup fresh basil, plus more for serving
4 garlic cloves
2 tablespoons grated parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta according to package instructions.
In a food processor, combine sun-dried tomatoes and oil, basil, garlic, and 2 tablespoons parmesan cheese. Puree until it has a pesto-like consistency.
Add drained pasta back to the pot you cooked it in and add pesto. Toss to coat. Serve topped with fresh basil and parmesan.

shrimp and sundried tomatoes with pasta in a spicy creamy sauce... 30 minutes

the goods:

1 pound of small to medium shrimp, shelled and deveined
1 jar (4 ounces) sun-dried tomatoes in oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup half-and-half
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup freshly grated parmesan cheese
8 ounces fettuccine noodles
3 fresh basil leaves, chopped, for serving

In a large pot of boiling salted water, cook noodles according to package instructions.
Drain sun-dried tomatoes in oil, reserving 2 tablespoons oil.
In a large skillet over medium, heat reserved oil and saute garlic and sun-dried tomatoes for 1 minute, until garlic is fragrant. Add shrimp, and season with paprika, and a little bit of salt. Cook shrimp for about 3 minutes, until opaque and pink. Add half-and-half, dried basil, and red pepper flakes. Bring to a boil and reduce to a simmer. Whisk in parmesan cheese, and stir to melt. Remove sauce from heat and immediately add to cooked, drained noodles. Serve with fresh basil and additional parmesan.

bang bang shrimp and pasta... 20 minutes

the goods:

1 pound angel hair pasta
1.5 pounds medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 garlic cloves, minced
3 teaspoons paprika
1 tablespoon minced parsley

sauce:
1/2 cup mayonnaise
1/2 cup thai sweet chili sauce
2 garlic cloves, minced
1/2 lime, juiced
1/8 teaspoon red pepper flakes

Mix the sauce ingredients together in a medium bowl and set aside.
In a large pot of boiling, salted water, cook the pasta according to package instructions, and drain.
Place the the uncooked shrimp in a medium bowl and season with paprika, 3 cloves of garlic, and freshly ground pepper. Heat coconut oil in a large saucepan over medium-high heat. Add the shrimp and cook, stirring constantly, for 7-9 minutes, until pink and opaque.
In a large serving bowl, add hot pasta, cooked shrimp, and sauce mixture. Toss to combine and garnish with fresh parsley.

slow cooker enchilada orzo with tequila lime chicken... 8 hours (plus marinating)

the goods:

tequila lime chicken:

3 boneless, skinless chicken breasts

3 limes, 5 garlic cloves, peeled

1 jalapeno, sliced

1 teaspoon kosher salt

1/2 cup chopped cilantro

5 tablespoons olive oil

3/4 cup tequila

enchilada orzo:

1 can (14.5 ounces) fire roasted diced tomatoes

1 can (10 ounces) mild red enchilada sauce

1 can (4.5 ounces) chopped green chiles, drained

1/2 cup vegetable broth

1 cup frozen corn kernels

1 cup black beans, rinsed and drained

4 ounces cream cheese, cubed

2 cups uncooked orzo pasta

2 tablespoons chopped fresh cilantro

Juice all 3 limes into a food processor or blender. Add the garlic cloves, jalapeno slices (seeded for less heat), salt, cilantro, olive oil, and tequila. Blend the mixture until totally pureed, then pour it into a large zip-top bag. Place the chicken breasts in the bag and marinate for several hours, or overnight.
To make the orzo; place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into the bowl of a slow cooker. Season with salt and pepper and top with cream cheese. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
Uncover and stir until cream cheese is well incorporated. Stir in orzo, cover, and cook on high heat for another 30 minutes.
While the orzo is cooking, heat grill to medium-high. Remove chicken from marinade and grill it for 6 minutes per side, rotating halfway through, until completely cooked throughout. Let rest 5 minutes before slicing and serving with enchilada orzo, topped with cilantro.

chicken fajita pasta... 35 minutes

the goods:

2 tablespoons olive oil

3 boneless, skinless chicken breasts

1 packet (or 3 tablespoons taco seasoning

1 white onion, diced

2 bell peppers (I used red and yellow), diced

3 garlic cloves, minced

2 cups chicken broth

1/2 cup heavy cream

1 can (10 ounces) Ro-Tel diced tomatoes and green chiles

12 oz. medium egg noodles

1/2 teaspoon salt

1/2 cup shredded cheddar cheese

fresh cilantro, for serving

Cut the chicken into bite-sized pieces. Season with half the taco seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, carefully add the chicken in a single layer and cook until seared and brown on one side, then flip and brown on other side. Remove chicken to a plate and set aside.
Heat remaining tablespoon of oil and increase heat to high. Add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until all the veggies are slightly blackened and the onions are translucent, about 7 minutes. Turn heat to low, add garlic, and stir until fragrant, about 30 seconds. Remove veggies to the plate with the chicken.
In the same skillet, add the broth, cream, Ro-Tel, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover and reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the pan and stir to combine until heated through, about 2 minutes. To serve, top with cheddar cheese and cilantro.

tortellini soup with italian sausage, spinach, and tomatoes... 30 minutes

the goods:

1 pound ground italian sausage

1 tablespoon olive oil

1 small white onion, diced

5 garlic cloves, minced

1 can (28 ounces) fire roasted crushed tomatoes

6 cups chicken or vegetable stock

1/4 cup roughly-chopped basil leaves

1 teaspoon salt

1/2 teaspoon black pepper

1 package (about 1 pound) refrigerated tortellini

2 big handfuls of fresh baby spinach

grated parmesan, for serving

Cook the italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up with a wooden spoon as it cooks. Transfer sausage with a plate with a slotted spoon, then drain excess grease from pot. Return pot to heat and add olive oil. Add white onion and saute for 7 minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and cook for an additional minute, until fragrant. Add the crushed tomatoes, stock, basil, salt and pepper, and the cooked sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Add the tortellini and continue to to simmer for 8 minutes until tortellini is cooked through, stirring occasionally. In the last 2 minutes of cooking, add spinach and stir to combine. Season with additional salt and pepper as needed. Serve with parmesan.

spicy sausage fettuccine with basil and parmesan... 40 minutes

the goods:

1 tablespoon olive oil
half an onion, chopped
3 italian sausages, casings removed
2 cups tomato sauce
2 teaspoons minced garlic
1 pound fettuccine
8 basil leaves, chopped
parmesan cheese, for serving

In a large pot of salted boiling water, cook pasta according to package instructions.
Heat olive oil in a large pan set over medium heat. Once oil is hot, add onion and saute 5-7 minutes, until it is soft and beginning to brown. Add sausages to pan (without casings), and break into smaller pieces with a wooden spoon. Continue to cook and break it up until it is browned and cooked through, about 10 minutes. Add tomato sauce and garlic to the pan and stir to combine everything. Reduce heat to medium-low and let sauce heat, stirring occasionally, about 15 minutes. Drain pasta and return it to the pot. Pour in sauce and stir to combine. Serve with basil and parmesan.

spicy shrimp pasta with creamy tomato sauce... 25 minutes

the goods:

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon butter

2 tablespoons dried onion

1 garlic clove, minced

1/2 teaspoon red pepper flakes

1 can (28 ounces) crushed tomatoes (not quite all of it)

3/4 teaspoon basil

1/2 teaspoon oregano

3/4 cup heavy cream

1 pound linguine

parsley and parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, season shrimp with salt and pepper. Heat a large nonstick skillet over medium. Add olive oil, butter, and garlic; cook, stirring 1 minute until garlic is fragrant. Add in shrimp and cook until just pink. Remove from pan. Add red pepper flakes, crushed tomatoes, basil, oregano, and cream to pan and simmer lightly for 15 minutes. Season with salt and pepper and add shrimp back into sauce. Toss with pasta and top with parsley and parmesan when serving.

asian noodle salad... 30 minutes

the goods:

1 package linguine noodles, cooked according to package instructions

1/2 head napa cabbage, sliced

1/2 head purple cabbage, sliced

1/2 bag baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 bag beam sprouts

1 bunch cilantro, chopped

3 scallions, sliced

1 cucumber, peeled, and sliced

1 cup cashews, lightly toasted in a skillet

dressing:

1 lime, juiced

8 tablespoons olive oil

8 tablespoons soy sauce

3 tablespoons sesame oil

1/3 cup brown sugar

2 tablespoons fresh ginger, minced

2 garlic cloves, minced

2 tablespoons pickled jalapenos, chopped

chopped cilantro

In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

shrimp tomato and spinach pasta in garlic butter sauce... 25 minutes

the goods:

1 pound fresh shrimp, shelled and deveined

5 plum tomatoes, chopped

3 cups fresh baby spinach, stems removed

5 garlic cloves, minced, divided

4 tablespoons butter

1 tablespoon olive oil

1/2 lemon

1/2 teaspoon crushed red pepper

paprika, to taste

10 ounces fettuccine noodles

1/2 cup grated parmesan

In a large pot of salted boiling water, cook fettuccine according to package instructions.
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil to pan. Once butter is melted, add shrimp and half the minced garlic. Season shrimp with paprika and salt. Cook for 1-2 minutes, then flip and cook for another minute, until pink. Add tomatoes, spinach and remaining garlic to pan. Add crushed red pepper and stir to combine. Continue stirring until spinach is wilted. Drain pasta and add to skillet along with 3 tablespoons butter and a squeeze of fresh lemon juice. Season with salt and using tongs, toss pasta with sauce and shrimp to incorporate fully. Sprinkle with parmesan and serve.

garlic shrimp and sun-dried tomato pasta in cream sauce... 30 minutes

the goods:

1/2 pound shrimp, peeled and deveined
4 ounces sun-dried tomatoes in olive oil
1/4 teaspoon paprika
4 garlic cloves, minced
1 cup cream
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
8 ounces fettuccine

Drain sun-dried tomatoes, reserving 2 tablespoons of the drained oil.
In a large pot of boiling salted water, cook fettuccine according to package instructions.
In a large skillet, saute minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for 1 minute. Add shrimp, sprinkle with paprika and salt and cook over medium heat for about 2 minutes. Add cream, basil, and crushed red peppers, bring to a boil and reduce to a simmer. Whisk in parmesan cheese until melted. Remove from heat and toss with drained fettuccine. Sprinkle with additional parmesan and serve!

slow cooker lasagna... 4 hours and 35 minutes

the goods:

1/2 tablespoon olive oil
1 pound Italian sausage (casings removed if necessary)
2 jars (24 ounces each) spaghetti sauce
2 cups water
1 container (15 ounces) whole milk ricotta cheese
2 tablespoons chopped parsley
16 lasagna noodles (NOT no-boil)
1 and 1/2 pounds mozzarella, shredded
1/2 cup grated parmesan

In a large skillet over medium heat, combine olive oil and Italian sausage. Cook, for 10-12 minutes, breaking it into small pieces with a wooden spoon as it cooks. Add spaghetti sauce and water, bring to a simmer and turn off heat. In a small bowl, stir together ricotta and parsley and season with salt and pepper. In the bottom of a slow cooker, spread a layer of sauce. Cover with a layer of noodles (breaking them up to fit when needed), spread a layer of the ricotta mixture on top. Pour 2 cups sauce on top of ricotta, sprinkle with 1 cup mozzarella and sprinkle with parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheeses. Finishing with a nice layer of cheese. Cook on low for 4 hours. Place slow cooker (inside only) in oven and broil until cheese is bubbly and starting to brown. Let rest 20 minutes before serving.

mediterranean chicken pasta... 25 minutes

the goods:

3 boneless skinless chicken breasts, pounded to an even thickness

extra-virgin olive oil, garlic salt, and black pepper to taste
16 ounces angel hair pasta
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, minced
6.7 ounces sun-dried cherry tomatoes
1 can quartered artichoke hearts, drained
2 tablespoons chopped nicoise olives
1 teaspoon lemon zest
1/2 cup chicken broth
1/4 cup heavy cream
juice from 1/2 a lemon
1/4 cup grates parmesan cheese
1/4 cup chopped fresh basil

Brush both sides of chicken with olive oil and season with garlic salt and pepper. Saute in a large skillet over medium-high heat for 3-4 minutes per side, or until no longer pink in the center. Transfer to a plate and let rest.
Add pasta to a large pot of salted, boiling water and cook according to package instructions. Drain and set aside.
In the same skillet you cooked the chicken in, over medium heat, add olive oil and shallots. Season with salt and pepper and saute until translucent, about 3 minutes. Add garlic and saute for 30 seconds, until fragrant, stirring constantly. Add tomatoes, artichoke hearts, olives, and lemon zest; saute until heated through, about 2 minutes. Add chicken broth, cream, lemon juice, parmesan, and basil. Reduce to a simmer for a couple of minutes more.
Chop chicken into bite-sized pieces. Divide pasta among plates, then top with sauce and chicken and extra basil if desired.

chicken chow mein... 20 minutes

the goods:

1 pound chow mein noodles

2 boneless skinless chicken breasts, sliced into 1/2-inch strips

2 stalks celery, thinly sliced

2 tablespoons vegetable oil

3 cups thinly sliced cabbage

1 and 1/2 cups matchstick carrots

4 scallions, chopped

1 and 1/2 teaspoons minced ginger

2 garlic cloves, minced

5 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sugar

1 and 1/2 teaspoons sesame oil

Prepare noodles according to package directions. In a small bowl, whisk together soy sauce, oyster sauce, sugar, and sesame oil; set aside. Heat oil in a wok over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes. Add cabbage, carrots, scallions, and ginger and saute until vegetables are tender and chicken is cooked through, about 4 minutes, adding garlic during last minute of cooking. Toss in pasta, then pour sauce mixture over top and toss to coat.

creamy cajun chicken pasta... 30 minutes

the goods:

2 boneless skinless chicken breasts (depending on size)

2 tablespoons olive oil, divided

1 pound dry linguine pasts

2 tablespoons butter

1 garlic clove, minced

3 tablespoons flour

1 and 1/2 cups milk

1/2 cup heavy cream

1/3 cup shredded Parmesan cheese

1 red bell pepper, sliced into thin strips, then strips halved

1 yellow bell pepper, sliced into thin strips, then strips halved

1/2 red onion, sliced into thin strips

2 cups sliced button mushrooms

fresh parsley

additional Parmesan for garnish

Cajun seasoning:

2 and 1/2 teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 and 1/4 teaspoons dried oregano

1 and 1/4 teaspoons dried thyme

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon cayenne

In a small bowl, whisk together Cajun seasoning; set aside. 

Heat a grill to medium-high heat. Brush chicken with 1 tablespoon olive oil and sprinkle with 2 teaspoons Cajun seasoning (about 1/2 teaspoon per side). Grill chicken until cooked through, about 8-10 minutes, rotating once halfway through. Transfer to a plate and cover with foil and allow to rest 5 minutes before slicing into thin strips.

Boil pasta in salted water according to package instructions. Reserve 1/3 cup pasta water before draining.

In a medium saucepan, melt butter over medium heat. Stir in garlic and flour and cook 1 minute, whisking constantly. While whisking, slowly pour in milk and whisk until sauce is smooth and lump free. Stir in 3 teaspoons Cajun seasoning. Bring mixture to a boil, stirring constantly, then reduce heat to low. Stir in Parmesan and cream and cook until cheese has melted. Remove from heat and set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add red and yellow peppers and red onion and saute 2 minutes. Add 1 teaspoon Cajun seasoning and mushrooms and saute 2 minutes longer.

Toss drained pasta with sauce mixture, adding reserved pasta water to thin it out as needed. Toss in pepper mixture and chicken. Serve sprinkled with parsley and Parmesan and additional Cajun seasoning as needed.

crockpot chicken parmesan... 4 hours

the goods:

4-6 boneless, skinless chicken breasts

2 tablespoons olive oil, divided

1 medium onion, diced

1 can (6 ounces) tomato paste

4 cloves garlic, minced

1 teaspoon dried oregano

1/8 teaspoon red pepper flakes

1 can (28 ounces) fire-roasted diced tomatoes, drained

1 tablespoon cornstarch

1 tablespoon water

1 and 1/2 cup shredded mozzarella

1/2 cup grated Parmesan

2 tablespoons chopped fresh basil

1/2 cup panko crumbs

1 tablespoon minced fresh parsley

spaghetti noodles (I used whole wheat), cooked according to package instructions

Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add onion, tomato paste, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are softened, about 4 minutes.

Transfer onion mixture to a lightly greased crock-pot and stir in drained diced tomatoes. Dissolve the cornstarch in the 1 tablespoon of water and  stir it into the tomato sauce.

Season chicken with salt and pepper and lay them on top of the tomato mixture so they are shingled. Cover and cook on low for 3-4 hours

Mix together mozzarella and half of the Parmesan cheese. Sprinkle cheese mixture over the chicken, place the lid back on and let it sit in the turned-ff crock pot for 15 minutes to melt the cheese.

Combine panko crumbs and 1 tablespoon olive oil in a nonstick pan over medium heat. Cook until nicely toasted, stirring frequently. Transfer panko crumbs to a bowl to cool and then add in remaining Parmesan cheese, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 

To serve, place drained pasta on a platter, pour sauce on top. Gently lay chicken breasts on top and sprinkle the bread crumb mixture on top of the cheese.