Italian Chicken Bake

I was looking for something to make that I could have an allergy free version and a regular version.  I had some chicken and was going through my recipes and came across the Chicken Parmesan Casserole.  I didn't have any croutons in the house though, so I made it without them and paired it with some tri-color rotini noodles.  It was fantastic!

Italian Chicken Bake

2 T olive oil
2 cloves garlic - crushed
dash pepper flakes
1 bag boneless skinless chicken breasts
1 jar spaghetti sauce
1 tsp dried oregano
8 oz shredded mozzarella
4 oz parmesan cheese
12 oz tri-color rotini - cooked

Mix olive oil, garlic, and pepper flakes in the bottom of a 9x13" baking dish. Place chicken breasts in a single layer on top.  Pour spaghetti sauce on top, sprinkle with basil, top with the cheeses.  Cover and bake at 350° for 30 minutes, uncover and bake for 20-30 more minutes.  Serve with pasta.

For the allergy free version, omit the cheeses and pair with an allergy free pasta.

Pepperoni Pasta Salad

I do not usually like cold pasta salads, but I make an exception for this one.  It is delicious.  I got it from a church cookbook.

Pepperoni Pasta Salad

12 oz rotini tri-color pasta - cooked
1/2 cup parmesan cheese
1 head broccoli - cut and cooked
4 oz pepperoni - chopped
1 cup mozzarella cheese - shredded
15 grape tomatoes - halved or 1 tomato - chopped
1 bottle italian dressing

Mix ingredients, toss with half of the italian dressing. Refrigerate.  Just before serving add the remaining dressing and mix well.