Stuffed Chicken

3 pieces of chicken breasts
1 cup of sliced mushrooms
1 cup of sliced grape tomatoes
1 cup of mozzarella cheese
1 box of bow tie pasta
1 can of Italian style diced tomatoes
1 cup of heavy cream
Seasonings: Italian seasoning and rosemary

Preheat oven to 350. Place chicken between two pieces of saran wrap then pound flat a meat tenderizer (or whatever you can find). Layer the cheese, seasonings, mushrooms and tomatoes on each piece of chicken. Carefully fold the chicken in half then stick several toothpicks through the top of the chicken to hold everything together. Place chicken in a greased 9x13 dish and cook for 45 minutes or until chicken is thoroughly cooked. Meanwhile, cook pasta according to box directions.

Sauce: In a blender (or we use the magic bullet!) crush the can of diced tomatoes. Mix crushed tomatoes with heavy cream in a small saucepan. Bring to a boil then let simmer on low heat stirring occasionally.

Serve chicken (don't forget to take out the toothpicks!) over pasta and drizzle sauce over the chicken.

Enjoy!