Tuesdays With Kris: Healthy Sauces

We all try and be healthy when it comes to pasta. We don't want to give it up (because that's just stupid), but we also don't want to overeat it. Pasta, for me, needs to contain the following for 1 healthy serving to be satisfying: Protein. Vegetables. Flavor!... and a little sneak attack!

This pasta dish has an incredibly healthy sauce (albeit takes time), and the perfect vegetable (aka sneak attack) and protein accompaniments.

Penne with Chicken & Roasted Tomato& Garlic Sauce w/ Zucchini "Garlic" Bread
(serves 4)

What you'll need

for the sauce:
6 plum tomatoes
1  garlic BULB
1/2 cup olive oil
2 tsp salt

1 tsp pepper
1 tbs dried basil
1 tsp red pepper flakes (less for those who don't like it hot)

for the chicken:
6 chicken thighs, chopped
1/4 cup olive oil

1/2 tsp salt

1/2 tsp pepper

1/2  tsp red pepper flakes
2 tbs dried basil
1 tsp garlic powder
2 tsp sweet paprika

for the zucchini "garlic" bread (sneak attack alert!):
2 green zucchini, chopped in half, the in half again
3 tbs olive oil
1 tsp salt

1tsp pepper

1/2 tsp red pepper

1 tbs dried basil

1 tsp garlic powder
1/2 cup mozzarella

1/4 cup grated Parmesan

and don't forget:
1/2 box your favorite short pasta!

What you'll do:

Preheat over to 400. Cut plum tomatoes in half and brush with olive oil, salt, pepper, red pepper, and basil. Cut just the top of the garlic bulb off (leave skins). Brush with any leftover oil and spices from tomatoes. Roast in a pan TOGETHER for about 1 hr. (Garlic will get browned but don't let burn). After tomatoes and garlic have been roasting for about 40 mins... place zucchini slices on baking sheet. Brush with oil and spices. Put in oven with tomatoes and turn heat DOWN to 350. Let roast. Meanwhile. Place chicken, oil, and spices in a saute pan. On medium heat cook the chicken, turning each side as they brown. When zucchini halves are wilted a bit from the roasted (about 1/2 hour as well), top each zucchini with mozzarella and Parmesan. Lower heat to about 200 to let the tomatoes and zucchini stay warm and cooked.

Then, cook the pasta till al dente. By this time. The tomatoes should be wilted, juicy and roasted.  Throw them, and the juices into a large bowl. The garlic is browned and super soft as you squeeze each clove out into that bowl. Throw the cooked chicken and juices into the bowl... throw the cooked pasta into the bowl. Stir up so that the tomatoes break apart into a loose yet chunky sauce. Serve the Zucchini "Garlic" Bread on the side! That Zucchini "Garlic" Bread is the sneak attack. Yeah, it's not bread... but it's got cheese, and tastes PERFECT!!