Rating: 4 stars 4
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

479 calories; protein 28.3g; carbohydrates 53.4g; fat 17.8g; cholesterol 53.4mg; sodium 697.8mg. Full Nutrition
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