Michiganders, rejoice! Spring seems to have arrived (fingers crossed). Call us crazy, but 45 degrees here means jackets off and windows open! Seeing the ice thawing out, sunshine beaming in, and birds chirping put me in the best mood possible and so I decided to cook my favorite meal.
This recipe for mayo chicken was given to me from a good friend, and it has become a weekly meal in our home! The zucchini & red pepper pasta pairs just wonderfully. Such a simple meal, done in an hour!
For the pasta:
- 1 medium red bell pepper
- 2 small zucchini
- 1 can of tomato sauce
- 1 can of diced tomatoes
- 1 can of tomato paste
- Garlic, oregano, and italian seasoning
Dice the zucchini and red pepper. Place in a pan on medium-high heat with a little bit of olive oil and italian seasoning. Saute until the veggies are soft.
Step Two: Stir in the sauce, diced tomatoes, and tomato paste. Once that is mixed, add in enough garlic and oregano to your own personal taste. Reduce heat to a low heat and simmer covered for 1 hour.
For the chicken:
- 1/2 cup light mayonnaise
- 1/4 cup Parmesan cheese
- 2 tbsp of garlic powder
- plain bread crumbs
- 2 chicken thighs
Pre-heat oven to 350 degrees. Mix together the mayo, Parmesan cheese, and garlic powder. Cover the chicken thighs evenly with mixture.
Coat the chicken with bread crumbs. Bake in the oven 45 minutes to an hour.
The sauce can be paired with any preferred noodle. We enjoy the macaroni noodles, and of course some garlic toast! Enjoy! ❤