Time: 35 minutes
Music Selection: Twisted Sister – We’re Not Gonna Take it
There was a time before the age of #metoo where this type of behavior wasn’t ok… Dont’ take the BS any more. I’m not going to. But today, kids (and adults?) still want to rock… This chicken hasselback pasta ROCKS… This is my mom’s recipe and she was here all week with my kiddos, but didn’t get a chance to make it. Soooo, I stole the opportunity and made it… HUGE hit with 2 of 3 kids. Their feedback – cut up the chicken and capicola and add it to the sauce instead of top… I leave it to you. Make it rock for your family.
4 -5 chicken breasts
3 ounces capicola (hot or mild)
3 ounces provolone (or asiago or mozzarella)
Pasta & Sauce
4 – 5 cups penne or fusilli pasta
340 g cream cheese
2 cups milk
½ cup parmesan cheese, grated
1 green onion
3 – 4 tablespoons pepperoncini, finely diced
5 – 6 fresh basil leaves, chopped finely
Preheat oven to 375 deg F.
In large pan, brush with olive oil. Cut provolone and capicola into thin slices.
Take each chicken breast and cut slices ¾ through the breast every one inch apart. In each cut, add a piece of provole and capicola. Put in pan. Bake for 20 minutes.
In meantime, fill a large pot with water and salt and boil the pasta according to the instructions.
In another pot, add cream cheese and milk, warm and whisk until cheese is blended with milk over medium heat. Add the parmesan and pepperoncini and keep mixing. Keep warming until it thickens.
When pasta is done, drain. Put in individual bowls an even amount.
In sauce, add green onion. Pour a ladle full of sauce over each bowl of pasta. Sprinkle on basil and extra parmesan.
When chicken is done, add a chicken hasselback on top of pasta and serve immediately.