Ingredients:

Instructions:

1. Mix the ingredients to make a Garden Tomato Sauce.
   • 2 tbs olive oil
   • 2 cups diced bell peppers
   • 1 cup diced onion
   • 1 cup diced carrots
   • 1.5 tbs minced garlic
   • 2 tsp basil
   • 1 can tomato paste
   • 1 cup chicken stock
   • 2 cans diced tomatoes (with liquid)
2. Cover and simmer for 10 minutes, stirring occasionally, then turn temp down to low/warm.
3. Trim 1 lb chicken and cut into 3/4” cubes.
4. In a bowl big enough to also hold the chicken, mix:
   • egg
   • ½ tsp garlic powder
   • ½ tsp parsley
   • ½ tsp salt
   • ¼ tsp white pepper
5. Add chicken to the egg mixture so all chicken is coated.
6. Cover chicken mixture and let sit for 5 to 10 minutes.
7. Make breading by mixing:
   • 1 cup panko breadcrumbs
   • ½ tbs grated parmesan
   • ½ tsp garlic powder
   • ½ tsp onion powder
   • ½ tsp parsley
   • ¼ tsp white pepper
8. Heat a pan on the stove top to medium and add 1 tbs butter.
9. Remove the chicken from the egg mixture and coat each chunk in the breading mixture before adding to the pan.
10. Sauté the chicken until golden. Use the second tbs of butter if needed.
11. Preheat oven to 375F.
12. In a separate pot, combine:
    • ½ tbs olive oil
    • 1 tsp salt
    • 1 cup chicken stock
    • 4 cups water
13. Heat the water mixture to a boil.
14. Break 12 oz angel hair pasta in half and add to the pot.
15. Return pasta water to a boil, then reduce heat to simmer until al dente (about 4 minutes).
16. Strain pasta.
17. Combine!
    • Mix pasta, sauce, and 1 cup of shredded parmesan in a 9×12 oven-safe casserole dish.
    • Disperse breaded chicken on top.
    • Cover with mozzarella.
18. Bake 15 minutes, or until gently bubbling at the edge. The top should be a light golden color.
19. Let rest 10 minutes.
20. Cut into 8 squares to serve.