Chicken Rolls and Chicken Parm Pasta

Tonight you get a double header! I kind of went nuts in the kitchen tonight, making 2 new recipes. They turned out delicious, so now you get to enjoy them as well! They go well together, or you can make them 2 totally separate meals. Or you could make both, and eat for two nights, which is great during the school year! Your possibilities, while they may not be endless, are many!

You Will Need:

1 can (14.5 ounces) Organic Diced Tomatoes
4 Boneless, Skinless Chicken Breasts
Garlic Salt
Oregano
1 (6 oz.) Package Organic Shredded Mozzarella Cheese
Organic Grated Parmesan Cheese
1 Pound Organic Pizza Dough
1 Pound Organic Pasta (I used Rigatoni)

Directions:

Preheat oven to 350 degrees.

Place chicken breasts on a baking sheet.
Coat with Oregano and Garlic Salt.
Bake for 39 minutes on the center shelf.
When chicken is cooled, use scissors to cut into small strips/chunks.
Spray a large, heavy frying pan with cooking spray.
Put the chicken, the tomatoes, and a little more oregano and garlic salt in the pan.
Mix well.
Cover.
Cook over low heat for about 20 minutes.
While that is cooking, cut the pizza dough into fourths, and roll them out (not too thin).
Cook the organic pasta al dente. Drain. Set aside.

When done, scoop the chicken mix onto dough. Place it off to one side, as in the picture. Cover the chicken with shredded mozzarella and parmesan. Roll end over and sides in, and press closed. (Don't worry about how it looks. It will look rustic.)
Sprinkle some shredded cheese on top, add some more garlic salt and oregano.
 Bake on 350 degrees for 28 minutes. (If it smells and looks done earlier, pull it out. Don't let it burn. You want some browning, not a black hockey puck.) 

As for the pasta, pour the remaining chicken mix in, add some grated parmesan, oregano, and garlic salt as needed.
Enjoy!! <3