Preheat oven to 350 degrees F (180 degrees C).
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.
In a small baking dish arrange as many zucchini slices that can fit in a layer, top with a layer of
Tomato Sauce (3/4 cup)
, a few pieces of
Mozzarella Cheese (1 cup)
a bit of
Fresh Basil Leaves (to taste)
and sprinkles of
Parmesan Cheese (1 cup)
. Reserve some of the Parmesan for the main dish.
Continue the layers and evenly distribute all the ingredients, until all ingredients are used or dish is full.
Bake for 15-20 or until cheese is melting and bubbling. Serve while hot.
While appetizer bakes, heat olive oil in a large skillet over medium-high heat. Salt and pepper both sides of
Tyson® Chicken Breasts (2)
breasts and cook until deep golden brown on both sides and cooked through the middle.
Remove from skillet and cut into thin strips and set aside.
Garlic (2 cloves)
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 (1 2/3 cups)
Bring to a boil, reduce heat to simmer, then cover and cook for 12-15 minutes or until pasta is tender. Stir occasionally.
Green Peas (1 cup)
Whipping Cream (8 fl oz)
, and remaining parmesan cheese. Cook and stir about 2 minutes or until heated thorough.
Add in cooked chicken and top with
Bacon Bits (1 Tbsp)
if desired. Serve immediately.