Mediterranean Chicken and Pepper Casserole

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.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
479 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
Step 3
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.
Step 4
Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
Step 5
Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Mediterranean Chicken and Pepper Casserole
Mediterranean Chicken and Pepper Casserole
Mediterranean Chicken and Pepper Casserole

Ingredients

  • 1 teaspoon grated lemon zest
  • 1 tablespoon olive oil
  • 8 cherry tomatoes
  • ½ teaspoon red pepper flakes
  • 1 small red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 tablespoon fresh thyme leaves
  • ¼ cup grated Pecorino Romano cheese
  • 1 small yellow bell pepper, diced
  • ¼ cup grated Grana Padano cheese
  • 3 cups uncooked mafalda pasta
  • 1 skinless, boneless chicken breast, cut into strips
  • ¼ cup Italian green olives

Categories

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