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Ingredients1 h servings 473 cals
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C).
- Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken; drizzle with olive oil and sprinkle with salt.
- Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.
- Cook's Note:
- Oven temperature can be lowered to 350 degrees F (175 degrees C) if slower cooking is desired.
Per Serving: 473 calories; 8 g fat; 63 g carbohydrates; 37.6 g protein; 68 mg cholesterol; 763 mg sodium. Full nutrition
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