Mediterranean Chicken and Pepper Casserole

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



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C).
  2. Step 2

    Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
  3. 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.
  4. Step 4

    Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
  5. 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.