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:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 3cups uncooked mafalda pasta
- 1tablespoon olive oil
- 1skinless, boneless chicken breast, cut into strips
- 1small yellow onion, diced
- 1small yellow bell pepper, diced
- 1small red bell pepper, diced
- 8cherry tomatoes
- ¼cup Italian green olives
- 1tablespoon fresh thyme leaves
- 1teaspoon grated lemon zest
- ½teaspoon red pepper flakes
- ¼cup grated Pecorino Romano cheese
- ¼cup grated Grana Padano cheese
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.