Mediterranean Pasta Bake with Chicken and Peppers
Casserole
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Cook Time
45 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This Mediterranean pasta bake is a delightful and easy-to-make dish, perfect for a quick weeknight dinner or a relaxed weekend brunch. I've been making this recipe for years, and it's always a hit! The combination of tender chicken, sweet bell peppers, juicy cherry tomatoes, and savory olives creates a burst of Mediterranean flavors. The pasta is cooked just until flexible, then baked with the other ingredients and topped with a generous sprinkle of Pecorino Romano and Grana Padano cheese. It's a hearty and satisfying meal that's sure to please everyone. Feel free to add other vegetables like zucchini or eggplant for extra flavor and nutrients.
Ingredients (13 ingredients)
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3 cups uncooked mafalda pasta
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1 tablespoon olive oil
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1 piece skinless, boneless chicken breast, cut into strips
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1 piece small yellow onion, diced
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1 piece small yellow bell pepper, diced
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1 piece small red bell pepper, diced
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8 piece cherry tomatoes
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0.25 cup Italian green olives
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1 tablespoon fresh thyme leaves
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1 teaspoon grated lemon zest
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0.5 teaspoon red pepper flakes
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0.25 cup grated Pecorino Romano cheese
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0.25 cup grated Grana Padano cheese
Preparation (4 steps)
Cook the pasta
Bring a pot of salted water to a boil. Cook the 3 cups of uncooked mafalda pasta until flexible but not fully cooked, about 5 minutes. Drain the pasta and set aside.
Dice the onion
Place the 1 small yellow onion, diced, into the mixing bowl and chop for 3 seconds / speed 5.
Sauté the chicken and vegetables
Heat 1 tablespoon of olive oil in a cast iron casserole dish over medium-high heat. Add the 1 skinless, boneless chicken breast, cut into strips, and sauté until browned, 3 to 5 minutes. Add the diced onion, 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, and ½ teaspoon red pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat.
Combine and bake
Stir in the half-cooked pasta into the casserole dish with the chicken and vegetables, then sprinkle ¼ cup grated Pecorino Romano cheese and ¼ cup grated Grana Padano cheese over the top. Bake in the preheated oven at 350 degrees F (175 degrees C) until the casserole is bubbling and the cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Finished cooking? Great! 🎉
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Created by
Charlotte Lewis
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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