Baked Mozzarella Chicken

with Yellow Tomato Sauce, Kale & Fettuccine

55 MIN

4 Servings

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From the Test Kitchen

This family-friendly recipe is a nod to Italian-American comfort food. We’re making a brightly flavored (and colored) sauce using yellow tomatoes—a sweet-tart variety grown in Italy—to layer with pan-seared chicken and fresh mozzarella, which melts into a perfectly creamy coating in the oven. Fettuccine and kale tossed in a light mascarpone sauce complete the meal with even more satisfying heartiness.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.

2 Make the sauce:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat. Stir in half the parsley. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

3 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.

4 Assemble & bake the chicken:

Spread a thin layer of the sauce into the bottom of a baking dish. Leaving any browned bits (or fond) in the pan, top with the cooked chicken in a single, even layer. Evenly top with the remaining sauce and mozzarella cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the cheese is melted and lightly browned. Remove from the oven; let stand for 5 minutes before serving.

5 Cook the pasta:

While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & serve your dish:

Once the pasta has cooked for about 5 minutes, to the pan of reserved fond, add half the butter; heat on medium-high until melted. Add the kale and remaining garlic; cook, stirring occasionally, 3 to 4 minutes, or until wilted. Add the cooked pasta, remaining butter and half the reserved cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until coated. Turn off the heat. Stir in the mascarpone cheese; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining cooking water.) Transfer to a serving dish. Top the baked chicken with the remaining parsley. Enjoy!

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