Tonight I made this chicken pizziola with pepperoni and mozzarella for supper.
This is a great meal for this season for lots of reasons including:
- It only has seven ingredients (and you can’t go wrong when two of them are pepperoni and mozzarella)!!
- It comes together so quickly.
- The house smells divine while it’s cooking.
- It’s filling and healthy for my growing brood.
- Everyone in my family adores it and the kids says things like, “You’re the best, mom” and “You a good cooker, mom.” Even though I know this is probably flattery, I still will take the kind words.
- It’s warm and comforting, which is lovely now for these cool, fall evenings.
So, if you’re looking for a quick, healthy, comforting, popular meal, make this soon! You won’t be disappointed! Also, may I suggest Shelby’s Italian Salad and Molly’s Bucket Bread to make this a perfect meal?
- 1 (24- to 26-ounce) jar tomato sauce
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, quartered
- Salt and fresh-ground black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 ounces thin-sliced pepperoni (use turkey pepperoni to reduce calories)
- 1 box of pasta (use low glycemic or whole wheat to add nutrition)
- Adjust oven rack to the middle position and preheat oven to 450 degrees. Spread the tomato sauce in a 9-by-13-inch baking pan.
- Pat the chicken dry with paper towels and season with salt and pepper.
- Spread the Parmesan in a shallow dish.
- Dredge the chicken in the Parmesan and lay the chicken on top of the tomato sauce.
- Bake for 20-30 minutes or until the internal temperature of the chicken registers at 160 degrees or above on a meat thermometer.
- Meanwhile, cook the box of pasta according to package directions.
- Sprinkle the mozzarella and pepperoni over the chicken. Increase the oven temperature to 475 degrees and continue to bake 5 minutes until the cheese melts.
- To serve, spoon sauce from the chicken over the pasta and place chicken on top.