Description
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
- 3 cups uncooked mafalda pasta
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast, cut into strips
- 1 small yellow onion, diced
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 8 cherry tomatoes
- ¼ cup Italian green olives
- 1 tablespoon fresh thyme leaves
- 1 teaspoon grated lemon zest
- ½ teaspoon red pepper flakes
- ¼ cup grated Pecorino Romano cheese
- ¼ cup grated Grana Padano cheese
Instructions
- Preheat 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 2