Sooo...this recipe caught my eye, but I didn't have the exact ingredients, so I used the recipe as a solid base and went rogue. I got stuck on conference calls, so the first change was to flip it to oven-cooked. Browned the chicken in a Dutch oven with a little olive oil. Removed the chicken from the pan, sautéed the garlic, and then added about 1/4 C of chicken broth to deglaze the pot, then stirred in a can of petite diced tomatoes and a large can of Campbell's condensed tomato soup. Stirred in about a Tbsp of Barilla pesto sauce and a healthy dose of red pepper flake. Returned the chicken to the pan. Put it in the oven, covered, at 350 for 1.5 hours. Roasted cauliflower for about a half-hour (til showing signs of carmelization, and then stirred the cauliflower into the chicken/tomato sauce mixture. Baked uncovered for about 20 minutes...or until the sauce started to thicken and brown. Served over Berilla steam in the bag penne. SO GOOD!!
