Ingredients:
4 -6 boneless skinless chicken breasts
to taste olive oil or to taste clarified butter
1 (10 3/4 ounce) cans cream of mushroom soup
1 (14 1/2 ounce) cans diced tomatoes, undrained
1 clove garlic, minced
1 teaspoon italian seasoning
1/8 teaspoon cinnamon
1/2 cup shredded mozzarella cheese
12 ounces spaghetti, vermicelli or 12 ounces angel hair pasta, uncooked
Directions:
Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
Remove chicken from pan and keep warm.
Saute garlic in pan drippings til softened.
Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
Add Italian seasoning and cinnamon.
Adjust seasonings, more or less of each, to your family’s tastes.
If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
Meanwhile, prepare pasta according to package directions.
Add chicken on top of sauce.
Top each breast with shredded cheese.
Cover and heat until cheese is melted.
Place pasta on a platter, top with sauce and chicken breasts.
Pass parmasan cheese at table.
The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
Follow the directions below.
Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
Place sauce and chicken breasts, without mozzarella, in freezer bag.
Remove air, seal, label, date and freeze.
Keep pasta and mozzarella on hand for serving day.
To serve, thaw sauce and chicken.
Reheat on medium-low to medium heat until chicken is hot throughout.
Proceed with recipe as directed above.
Alternately, sauce and chicken may be reheated in the microwave at 50% power.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.