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 when to utility this like a roomy salad and crisp white wine.

The ingredient of Mediterranean Chicken and Pepper Casserole

1. 3 cups uncooked mafalda pasta
2. 1 tablespoon olive oil
3. 1 skinless, boneless chicken breast, cut into strips
4. 1 small yellow onion, diced
5. 1 small yellow terrify pepper, diced
6. 1 small red anxiety pepper, diced
7. 8 cherry tomatoes
8. u00bc cup Italian green olives
9. 1 tablespoon fresh thyme leaves
10. 1 teaspoon grated lemon zest
11. u00bd teaspoon red pepper flakes
12. u00bc cup grated Pecorino Romano cheese
13. u00bc cup grated Grana Padano cheese

The instruction how to make Mediterranean Chicken and Pepper Casserole

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a pot of salted water to a boil. Cook pasta until adjustable adaptable but not soft, very nearly 5 minutes. Drain.
3. Heat oil in a stovetop- and oven-safe casserole dish on top of higher than medium-high heat. Cook and disturb chicken strips until browned, 3 to 5 minutes. grow onion, radio alarm peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and shake up until the onions have begun to appearance manner translucent, approximately 5 minutes. Remove from heat. disconcert whisk in the half-cooked pasta.
4. Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
5. Bake in the preheated oven until bubbly and the cheeses have melted and browned, roughly more or less 15 minutes. Let perch stop for 5 minutes further on serving.

Nutritions of Mediterranean Chicken and Pepper Casserole

calories: 479.3 calories
carbohydrateContent: 53.4 g
cholesterolContent: 53.4 mg
fatContent: 17.8 g
fiberContent: 5 g
proteinContent: 28.3 g
saturatedFatContent: 5.4 g
servingSize:
sodiumContent: 697.8 mg
sugarContent: 6 g
transFatContent:
unsaturatedFatContent: