Chicken Cheesesteak Baked Ziti + COOKBOOK TRAILER! This delicious chicken cheesesteak baked ziti is a must make from the Modern Comfort Cooking cookbook!
I can hardly contain my excitement.
Can someone cue House of Pain “Jump Around”? You know the beat: Jump around!
Jump up, jump up and get down! Come to think of it, after stuffing my face all weekend, probably not a bad idea to do a little extra jumping. Ya feel, me?
Anyways, today we are literally ONE WEEK away from Modern Comfort Cooking hitting the bookshelves. Can you believe it? Back in January when I started creating this cookbook a December 5th deadline sounded like light years away. Well, after spending the better half of a year recipe testing, writing, and photographing, the time for the world to get its mitts on this cookbook is near. And I can’t wait!
So to celebrate the soon arrival, I teamed up with Olena Films to create the Modern Comfort Cookbook Trailer. YOU GUYS! This trailer took my breath away (and yes, definitely shed a few tears). Olena Films captured the connection I wanted to convey when I wrote this cookbook. I hope it draws you in, makes you want to cook, and gives you a glimpse into my passion in life, which is playing in the kitchen.
One of the recipes I made in the video is Chicken Cheesesteak Baked Ziti. It will blow your mind guys. A mash-up of chicken cheesesteak and my favorite pasta. This cheesy, one-pot dish is the ultimate comfort food that will have you coming back for seconds and quite possibly thirds.
I hope you enjoy the trailer! Grab the recipe for the Chicken Cheesesteak Baked Ziti below. And get ready because next week, it’s showtime!
MWAH!!
for the pasta:
Pinch of salt
8 oz (227 g) dry ziti or rigatoni pasta
for the peppers and onions:
2 tbsp (28 g) clarified butter
1 cup (210 g) thinly-sliced yellow onion
1 cup (110 g) thinly-sliced red pepper
1 cup (110 g) thinly-sliced green pepper 1 tsp kosher salt
1 tsp ground pepper
1 tbsp (53 ml) red wine vinegar
for the chicken:
2 tbsp (30 ml) olive oil
1 lb (450 g) boneless, skinless chicken breasts, thinly-sliced
1 tbsp (18 g) Italian seasoning 1 tsp kosher salt
1 tsp ground pepper
for the provolone sauce:
4 tbsp (56 g) unsalted butter
4 tbsp (60 g) all-purpose our
2 cups (480 ml) whole milk
1 1/2 cups (150 g) shredded provolone cheese
1 tsp kosher salt
1 tsp ground pepper
6 slices provolone cheese
Fresh chopped parsley, for garnish
for the pasta:
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water, followed by the pasta. Cook the pasta according to package instructions or until al dente. Strain the pasta through a colander and pour it into a large mixing bowl.
for the peppers and onions:
In a large skillet preheated to medium-high heat, add the clari ed butter. Next, add the onion, red pepper, green pepper, salt and ground pepper. Sauté the veggies until they are softened and golden brown, about 10 minutes. If you need to add water to the pan to prevent the veggies from sticking that’s okay! Remove the skillet from the heat and stir in the red wine vinegar. Pour the peppers and onions into the bowl with the drained pasta.
for the chicken:
In a large skillet preheated to medium-high heat, add the olive oil. Next, add the chicken breasts, along with the Italian seasoning, salt and pepper. Toss everything together and sauté the chicken for about 8 minutes or until it is no longer pink inside. Remove the chicken from the skillet using a pair of tongs, and place it into the bowl with the pasta, peppers and onions.
for the provolone sauce:
In a medium saucepan preheated to medium heat, add the butter. Let it melt and then whisk in the our. Keep whisking for a minute or until you cook out all of that raw our taste. Gradually add the milk. Stir often so the mixture doesn’t clump. After about
5 minutes the sauce should thicken, then add the provolone. Keep stirring, and season with salt and pepper. Turn off the heat and pour the sauce over the chicken, peppers, onions and pasta. Toss to make sure everything is well combined.
To assemble the dish, preheat the oven to 400°F (204°C). Spray a 13 x 9-inch
(33 x 23-cm) baking dish with non-stick cooking spray. Pour the chicken cheesesteak mixture into the prepared baking dish. Top the chicken mixture with provolone slices and place the dish into the oven. Bake it for about 15 minutes or until the cheese is golden brown. Remove the chicken cheesesteak from the oven and garnish it with fresh chopped parsley.