Heart-Topped Macaroni Pasta Bake

For the pasta:

• 4 c. Kaslo Sourdough Classic Macaroni
• 1 jar Classico Sweet Basil Marinara
• 1/2 white or yellow onion
• 2-3 cloves fresh garlic (minced)

For the chicken:

• 2 fully thawed boneless, skinless chicken breasts
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tsp. chili powder
• S&P
• Butter

For the topping:

• 1 c. grated mozzarella
• 6 mozzarella sandwich slices

Optional:

• Parmesan
• Fresh Italian parsley
• S&P

Step 1 Remove chicken breasts from the fridge and allow to sit for 30 minutes before cooking.  This will help it cook more evenly, and it will get a crispier outside. BUT, don’t push your luck: chicken cannot sit out for more than 2 hours before it becomes a health hazard. Don’t forget about them, and make sure you’re ready to cook after those 30 minutes are up (set an alarm). Do not rinse or wash your chicken.

Step 2 Cook pasta according to package instructions. Strain, and set aside.

Step 3 Slice chicken into bite sized chunks. In a dish, combine spices and thoroughly coat chicken chunks. Don’t be shy with the spices!

Step 4 Add the chicken to a pan preheated with a pat of butter, and cook 5-7 minutes. Turn, and cook 5 minutes more. Add your chicken to a glass or ceramic oven-safe dish.

Step 5 Dice onions finely, and add to dish. Add pasta noodles, sauce, minced garlic, and stir thoroughly.

Step 6 Top with grated mozzarella, and bake 30 minutes uncovered, until the pasta bake is bubbling and golden brown.

Step 7 While the pasta is in the oven, carve 6 hearts out of your cheese slices. You can freehand it, or try using a drinking glass – you’ll get the hang of it soon enough! Once the pasta bake is removed from the oven, lay the cheese slices on top, and cover with a sheet of foil for 3 minutes to just barely melt them.

Step 8 Serve with crusty garlic bread, salad, or on it’s own!