Description
A simple and satisfying pasta bake with chicken and mixed vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add bell pepper and broccoli florets to the skillet and cook for 5-7 minutes until tender-crisp.
- Stir in diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Return the cooked chicken to the skillet.
- Add the drained pasta to the skillet and stir to combine with the chicken and vegetables.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through.
Notes
- You can add other vegetables like mushrooms, zucchini, or spinach.
- For a creamier sauce, stir in 1/2 cup of heavy cream with the chicken broth.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, pasta, bake, vegetables, casserole, dinner, easy, family meal