4-5 THIN chicken breasts
1 tablespoon + olive oil
1 tablespoon minced garlic
½ cup chopped onions
1 28 oz. can crushed tomatoes
½ teaspoon EACH Italian seasoning AND red pepper flakes
¼ teaspoon dried basil
salt and pepper + ¼ cup water
4 slices mozzarella cheese (or 1 cup shredded)
Sun-dried tomato pesto ingredients:
1 cup sun-dried tomatoes (I prefer NOT in oil)
3 cloves garlic
1/2 teaspoons salt + 1/4 teaspoon black pepper
1 cup basil leaves
1/4 cup pine nuts
1 pinch red pepper flakes (or more to taste)
1/3 cup parmesan cheese
1/3 cup extra virgin olive oil
chopped parsley or basil for garnish
– Boil water & cook pasta according to package
– Begin “Secret Sauce:”
Blend all the ingredients in a food processor (NOT an old blender) except the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop the machine, scrape down the sides, and adjust salt & pepper to liking.
– For Chicken:
Heat a large nonstick skillet over medium high heat with olive oil. Add salt & peppered chicken to pan. Cook until no longer pink, flipping once. (Note, totally overcooked our chicken due to the pieces being so thick – thin pieces are the ultimate way to go here.)
– Preheat the oven on the broiler setting
– Finish tomato sauce:
Sauté’ the onions in a pan on medium heat until soft. Add garlic & let cook 1-3 minutes (enjoy the aroma).
Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, & entire pesto mixture (note, the original recipe only asked for 1 Tbsp. of pesto mixture – we used it all & it was a dream.) Stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
– Official assembly:
Place chicken on top of pasta, top with a spoonful of sauce & then mozzarella.
Broil 1-2 minutes until cheese is bubbly & just melts. Add additional sauce on sides if desired.
– Garnish with chopped parsley or basil.
If you can believe it, I was once in Philly & had a terrible cheesesteak! Shouldn’t that be illegal? This recipe was fun & really pretty easy. Boneless short rib, provolone, onions & peppas – a tremendous combo for our “Not So Philly” cheesesteak sandwich. Watch us make it here:
1 lb. boneless short rib
Bread: baguette, hoagie rolls, or whatever floats your boat
6 slices of Provolone Cheese
1 red & 1 green bell pepper
Salt & Pepper to taste
-Place unwrapped meat in pan lined with parchment paper in the freezer for 40 mins.
-After 40 mins – slice the meat thin
-Slice the onions & peppers
-Sauté’ the onions to start with some olive oil in a pan
-Then add the peppers to the onions – cook until softened (we liked them a little crispy)
-Preheat the cast iron & cook the meat with some olive oil – making sure the meat is not overlapping & occasionally flipping it until done
-Add Provolone slices and place lid on to let the cheese melt
-Cut the bread into individual sandwich sizes and half them down the side
-Heat bread in the oven on 350 for a few minutes
-Place heated bread on foil & start assembly with meat/cheese & then onion/peppers
-Wrap sandwich up in foil for a few minutes to let it keep melting
-Unwrap & dig in