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

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

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.