Stuffed Mozzarella, Basil and Tomato Chicken with Angel Hair Pasta and Homemade Alfredo.


For Chicken: 
1 tomato
2 Chicken Breasts
4 slices of mozzarella
Chopped fresh basil (about 4 to 5 small leaves)

1. Preheat the oven to 425 degrees
2. Butterfly the chicken breast (which means slice the chicken in half (the long way) so that it is almost ¾ way open). 
3. Slice tomatoes, mozzarella and chop basil and place inside the chicken. 
4. Close the chicken up like you are putting together a sandwich and place onto a baking sheet with tin foil. 
5. Add some salt and pepper to the top of the chicken. I even added some lemon pepper seasoning. 
6. Bake for about 25 minutes until the center of the chicken is not pink.

For Alfredo Sauce/Pasta:
3/4-1 cup of parmesan cheese
3/4 cup of heavy cream
2 teaspoons of butter
Salt, and Pepper


1. Add 2 teaspoons of butter to a sauce pan on low heat. Melt completely. 
2. Add a ¾ cup of heavy cream (sorry this recipe isn’t healthy - but when making alfredo, you have to do it right). 
3. Then add about ¾-1 cup of parmesan cheese. 
4. A sprinkle of salt and pepper. 
5. Mix until the cheese sauce is creamy and melted down. 
6. You can use any kind of pasta for this, but I prefer linguini or angel hair. 
7. Add some fresh basil for decoration.

Plate and Enjoy!