DECONSTRUCTED CHICKEN PARM PASTA BAKE
INGREDIENTS:1lb organic ground chicken
1 box gluten free spaghetti
2¾ cup tomato sauce
1 cup parmesan, finely grated
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1 cup breadcrumbs
5 Tbsp butter
1 package good, fresh mozzarella
Preheat the oven to 350º. In a pot, cook your pasta according to the box instructions. Set to the side.
Begin sautéing your ground chicken on medium heat, breaking it up into little pieces using a wooden spoon. Season the chicken with JF Spicy Salt and fresh cracked black pepper. Before it is done cooking add 1 cup of your preferred tomato sauce.
Add 1¾ cup of tomato sauce to your cooked pasta and mix until evenly coated. Mix in ½ cup finely grated parmesan and season with JF Spicy Salt.
In a medium saucepan on low heat, heat the breadcrumbs and butter until the butter is melted and the breadcrumbs are golden brown and toasted. Take your time and season the breadcrumbs with JF Spicy Salt.
In a large 10 x 10 casserole dish, place the spaghetti on the bottom. On top of the spaghetti, layer freshly grated mozzarella and ½ cup freshly grated parmesan. Layer the cooked ground chicken on top and cover with more ‘tears’ of fresh mozzarella. Cover this with the breadcrumb mixture, you may have some leftover. Bake for about 15-20 minutes and broil at the end for a few minutes until the cheese turns golden brown.