Chicken and Apple Butter Flatbread

Chicken apple flatbread uses apple butter in place of the typical red or white pizza sauce //

It’s Flatbread Day!

I usually make my own pizza and flatbread crusts, but I just wasn’t feeling it this time around. My stand mixer bowl was still in the dishwasher, waiting to be cleaned, and I was exhausted and short on time. So instead of making my own dough, I pulled some naan out of the freezer and used that as my base.

To bring some fall flavors to our table, I used apple butter in place of the typical red or white pizza sauce. I added some grilled chicken, sautéed shallots and mozzarella cheese to round it all out. If you grill the chicken in advance, dinner can be on the table in 20 minutes, start to finish.

I’m definitely going to go the naan pizza route again in the future, especially since I’m guessing I will have my hands full on a lot of nights come spring. It is so easy and quick!

Come to think of it, I should really make another naan flatbread this week. With all the kitchen-painting going on, I’m really not going to want to spend a ton of time cleaning up in the kitchen. Plus, everything that has ever had a place in our kitchen, save the big appliances, are currently stacked on tables and in boxes in the dining room, making cooking a bit of a pain. I’ll be relying on freezer meals and simple dishes like this flatbread for a few more days!

Chicken Apple Flatbread //

Chicken and Apple Butter Flatbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: Serves 2

This flatbread calls for apple butter in place of a red or white sauce, to bring a fall flavor to the table. Feel free to grill the chicken in advance to save yourself some time later - with precooked chicken, the time required for this recipe is only 20 minutes!


  • 1 boneless skinless chicken breast
  • 2 teaspoons extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 pieces naan bread
  • 1/2 cup apple butter
  • 1/2 cup mozzarella, thinly sliced or shredded


  1. Preheat the oven to 400°F.
  2. Grill the chicken over medium heat until cooked entirely through. Cut into small bite-sized pieces.
  3. In the meantime, heat the oil in a small skillet over medium heat. Add the shallot and cook, stirring occasionally, until the pieces are translucent, about 3-4 minutes.
  4. Spread the apple butter over the naan, leaving just 1/4" border around the edges. Top with the chicken and shallots, and then layer the cheese on top.
  5. Cook at 400°F for 12-15 minutes, or until heated through. Serve warm.

Fabulous Flatbread Challenge LogoThis recipe is part of the Fabulous Flatbread Challenge, hosted by Rachel Cooks. Head over to Rachel’s post to learn more about the challenge and the prizes that are up for grabs. Plus, you can link up your favorite flatbread recipe! There are a few other bloggers participating in the challenge as well, and all of their flatbreads sound fabulous – especially the ones with fall ingredients like pumpkin, butternut squash, pears and apples. You can find links to all of their recipes on Rachel’s blog post as well.

What’s your favorite fall flatbread topping?

Pumpkin Sausage Baked Ziti

Pumpkin sausage baked ziti is perfect for autumn and very freezer-friendly.

Pumpkin Sausage Ziti - Freezer-Friendly! //

It is finally happening: we’re painting our kitchen. When we first bought our house 3 1/2 years ago, there weren’t many big repairs to be made, but there were a lot of things we wanted to update from an aesthetics or functionality standpoint. We tackled some of those projects right away: we tore down the 1950s wheat print wallpaper in the dining room, painted the office a light blue instead of chocolate brown, and refinished a freestanding closet into a pantry. But there is one thing we never got to: the kitchen walls and cabinets.

The cabinets are dingy and the paint is chipping, and are the kind of off-white that looks dirty no how much you scrub. Now, enough is enough. By this time next week, the walls, shelves and cabinets will be a clean, sparkling white. Hooray!

Unfortunately, this means that the kitchen will be largely unusable for most of next week. To prepare, I’m prepping some freezer meals so that the only thing we need to do is defrost in the refrigerator and reheat in the oven. I’m starting with this baked ziti: pumpkin replaces the typical tomato sauce to make the pasta seasonally appropriate. I also added my favorite Italian sausage and a whole bunch of sage, because I love that flavor combination, especially at this time of the year.

To freeze baked pasta dishes, just follow the same instructions you would for freezing lasagna. Freeze the casserole before you bake it, and defrost in the refrigerator the day beforehand. I prefer to freeze in disposable aluminum pans because they are more sturdy, but you can also line a glass pan with foil and lift the pasta out once it is frozen.

So let’s make some baked ziti!

Pumpkin Sausage Ziti //

Pumpkin Sausage Baked Ziti

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Yield: Serves 6-8

Pumpkin Sausage Baked Ziti

This baked ziti is layered with flavor thanks to the pumpkin cream sauce, two types of cheese and sweet Italian sausage. To freeze for later, follow these instructions .


  • 1 pound penne pasta
  • 2 teaspoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound sweet Italian sausage, crumbled
  • Scant 2 cups pumpkin puree (or one 15-ounce can)
  • 2 1/2 cups milk
  • 1/4 cup sage, chopped
  • 1/2 teaspoon salt
  • 3/4 cup Parmesan cheese, shredded
  • 1 pound mozzarella cheese, thinly sliced


  1. Preheat the oven to 375°F and grease either a disposable aluminum casserole pan or a glass or ceramic baking dish.
  2. Cook the pasta to al dente in salted water, according to the package directions.
  3. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic and saute just until translucent, about 2-3 minutes.
  4. Add the crumbled sausage and cook, stirring occasionally, until the meat is n olonger pink on the inside.
  5. Stir in the pumpkin, milk, sage and salt. Cook, stirring just every once in awhile, until the sauce is bubbly and thick. It should take 7-8 minutes.
  6. Toss the pasta with the pumpkin sauce and the Parmesan cheese and pour into the prepared pan. Top with an even layer of sliced mozzarella.
  7. Cover the pan with foil and bake at 375°F for 10 minutes. Uncover and bake for another 10 minutes.
  8. To make the cheese browned and bubbly, turn the broiler to High and broil for 5 minutes. Otherwise, cook for an additional 5 minutes, uncovered.