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1
Brown chicken breasts in a large skillet over medium heat in olive oil, clarified butter or a combination until juices run clear.
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2
Remove chicken from pan and keep warm.
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3
Saute garlic in pan drippings til softened.
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4
Add cream soup and diced tomatoes to pan, stir to combine thoroughly.
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5
Add Italian seasoning and cinnamon.
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6
Adjust seasonings, more or less of each, to your family's tastes.
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7
If you intend to freeze the dish for later, go lightly on the seasonings as the flavors usually intensify with freezing.
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8
Bring to a boil then reduce heat, cover and simmer for 10-20 minutes.
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9
Meanwhile, prepare pasta according to package directions.
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10
Add chicken on top of sauce.
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11
Top each breast with shredded cheese.
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12
Cover and heat until cheese is melted.
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13
Place pasta on a platter, top with sauce and chicken breasts.
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14
Pass parmasan cheese at table.
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15
The sauce is very, very good made fresh but is fantastic when reheated, making it a great make-ahead dish.
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16
Follow the directions below.
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17
Freezer directions: Cool sauce and chicken (do not put mozzarella on chicken breasts at this time!).
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18
Place sauce and chicken breasts, without mozzarella, in freezer bag.
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19
Remove air, seal, label, date and freeze.
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20
Keep pasta and mozzarella on hand for serving day.
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21
To serve, thaw sauce and chicken.
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22
Reheat on medium-low to medium heat until chicken is hot throughout.
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23
Proceed with recipe as directed above.
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24
Alternately, sauce and chicken may be reheated in the microwave at 50% power.
