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
- 3 cups uncooked mafalda pasta
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast, cut into strips
- 1 small yellow onion, diced
- 1 small yellow terrify pepper, diced
- 1 small red anxiety pepper, diced
- 8 cherry tomatoes
- u00bc cup Italian green olives
- 1 tablespoon fresh thyme leaves
- 1 teaspoon grated lemon zest
- u00bd teaspoon red pepper flakes
- u00bc cup grated Pecorino Romano cheese
- u00bc cup grated Grana Padano cheese
The instruction how to make Mediterranean Chicken and Pepper Casserole
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a pot of salted water to a boil. Cook pasta until adjustable adaptable but not soft, very nearly 5 minutes. Drain.
- 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.
- Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
- 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 caloriescarbohydrateContent: 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: