Mediterranean Chicken And Pepper Casserole
Here's how to treat it right.
Recipe Summary Mediterranean Chicken And Pepper Casserole
Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.
Ingredients | Casserole Recipes For Boneless Chicken Breast3 cups uncooked mafalda pasta1 tablespoon olive oil1 skinless, boneless chicken breast, cut into strips1 small yellow onion, diced1 small yellow bell pepper, diced1 small red bell pepper, diced8 cherry tomatoes¼ cup Italian green olives1 tablespoon fresh thyme leaves1 teaspoon grated lemon zest½ teaspoon red pepper flakes¼ cup grated Pecorino Romano cheese¼ cup grated Grana Padano cheeseDirectionsPreheat the oven to 350 degrees F (175 degrees C).Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.Info | Casserole Recipes For Boneless Chicken Breastprep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
2
Yield:
2 servings
TAG : Mediterranean Chicken And Pepper CasseroleMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pasta,
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