Baked Chicken Penne Pasta

Start brown­ing your chicken in the cast iron skil­let with 1 Table­spoon of Olive Oil. If you decide to use frozen versus fresh chicken, you might want to add another breast. The rea­son is that frozen breasts tend to shrink a great deal.

As your chicken cooks, dice the egg­plant, yel­low pep­per & zuc­chini into small cubes. Also take a minute to make sure your gar­lic is minced and the onions finely diced.

Once your chicken is cooked, shred it right in the skillet.

Now add in all your your veg­eta­bles except the toma­toes. Let the veg­eta­bles come together & soften for about 5 minutes.

Next, add your toma­toes includ­ing all the juice from the toma­toes. Mix every­thing together & then add in the spices. Let every­thing sim­mer together for about 10 minutes.

While these items are com­ing together boil your pasta. Once your pasta is done cooking, drain it and add it right into the skil­let. Mix every­thing together.

Top with 1 cup of moz­zarella cheese or fresh moz­zarella slices & slide it under the broiler until the cheese browns. Brown the cheese as much as you like. As you can tell I like it dark. I also eat crispy bacon & blacken marsh­mal­lows over the camp­fire. I’m a wild one.