Mozzarella and Tomato Roasted Chicken with Whole Wheat Spaghetti and Zuchinni

I was originally debating back and forth on whether or not I would share this recipe. I kept thinking to myself “It’s just so simple. There’s nothing fancy about it”. I kept having the mindset that it wasn’t “blog worthy”. But, you know what? Sometimes that’s exactly what we need in life. Something simple, not over thought, and definitely not concerning if it’s up to speed with our culture.

This dish is just a simple, healthy weekday meal. But that is all we need. Sometimes we just need a little inspiration for a weeknight meal to put on the table. This meal certainly doesn’t have all the sparkle and shine as some other dishes may have, but it has wholesome goodness and my husband went back for seconds. You don’t have to worry about a fancy ingredient list, hours of preparation, or leftovers that won’t keep well. So, kick off your work shoes that have been hurting your feet all day, enjoy a delicious meal, and most importantly quality time with your family. Because sometimes a Wednesday night just needs to be a Wednesday night.


Ingredients: 

  • 2 chicken breasts, thawed (or more depending on how many people you are feeding – other parts of the chicken may be used as well)
  • 2 cups tomato sauce (such as marinara or anything you have on hand)
  • 2 Zuchinni, chopped
  • 1 package whole wheat spaghetti
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped garlic
  • 1 ball fresh mozzarella cheese
  • 1 teaspoon fresh or dried basil
  • Salt and pepper
  • 1/2 teaspoon crushed red pepper flakes

Directions: 

  1. Preheat your oven to 400 degrees. In the bottom of a 9×13 pan, spread the tomato sauce into an even layer. Submerge the chicken breasts into the tomato sauce, generously season them with salt and pepper and cover the pan with foil. Bake for 20-25 minutes, or until the chicken is cut through. Take out of the oven and set aside still covered.
  2. Bring a large pot of heavily salted water to a boil. Add in the pasta and cook accordingly to the pasta directions. Approximately 7-10 minutes or until the pasta is al dente. Drain the pasta, toss lightly with a couple dashes of olive oil to prevent the pasta from sticking, and set aside.
  3. While the pasta is still cooking, heat a medium sized skillet over high heat with the olive oil. Add in the garlic and cook for a couple minutes until fragrant. Toss in the Zuchinni, season with salt, pepper, and crushed red pepper flakes and cook until all sides start to get slightly crispy and golden brown, about 10-15 minutes depending on how high your heat level is.
  4. Turn off your oven, and turn the broiler on high. Slice the mozzarella and layer 2 slices of cheese on each piece of chicken and sprinkle with the basil (if you are using fresh basil wait to add it as a garnish before serving). Place the chicken under the broiler until the cheese is melted and bubbly. Turn off the broiler and leave the chicken in the oven to keep warm until you are ready to serve.
  5. Toss the zuchinni and the pasta together until combined and season with salt and pepper.
  6. Plate as desired or serve each dish family style.