Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Slice each Zucchini (3) into about 1/3 inch discs. Sprinkle each side with salt. Heat olive oil in large skillet over medium high heat. Add salted zucchini to skillet and sauté until crisp-tender.
Step 3
In a small baking dish arrange as many zucchini slices that can fit in a layer, top with a layer of Tomato Sauce (8 ounce), a few pieces of Mozzarella Cheese (4 ounce) a bit of Fresh Basil Leaf (to taste) and sprinkles of Parmesan Cheese (1 cup). Reserve some of the Parmesan for the main dish.
Step 4
Continue the layers and evenly distribute all the ingredients, until all ingredients are used or dish is full.
Step 5
Bake for 15-20 or until cheese is melting and bubbling. Serve while hot.
Step 6
While appetizer bakes, heat olive oil in a large skillet over medium-high heat. Salt and pepper both sides of Chicken Breast (2) breasts and cook until deep golden brown on both sides and cooked through the middle.
Step 7
Remove from skillet and cut into thin strips and set aside.
Step 8
Crush Garlic (2 clove) to remove the peel, then mince. In the same skillet add 2 tbsp olive oil, stir in garlic; cook and stir for about 1 minute. Stir in Chicken Bouillon Cube (1), 1 cup water, salt, pepper and Penne Pasta (6 ounce).
Step 9
Bring to a boil, reduce heat to simmer, then cover and cook for 12-15 minutes or until pasta is tender. Stir occasionally.
Step 10
Stir in Green Peas (1 cup), Whipping Cream (8 fluid ounce), and remaining parmesan cheese. Cook and stir about 2 minutes or until heated thorough.
Step 11
Add in cooked chicken and top with Bacon Bits (1 tablespoon) if desired. Serve immediately.
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