Description
A hearty, golden-baked casserole featuring tender chicken, al dente pasta, sun-kissed vegetables, olives, artichokes, and aromatic herbs. This comfort-meets-freshness dish delivers Mediterranean flavors in a one-pan meal.
Ingredients
1 lb boneless, skinless chicken breasts
8 oz medium pasta (penne, fusilli)
1 jar marinated artichoke hearts (12 oz), drained
1/2 cup sliced black olives
1 cup chopped fresh vegetables (zucchini, bell peppers, cherry tomatoes)
1/2 cup olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
12 oz shredded mozzarella cheese
1 cup ricotta cheese
1 large egg
1/4 cup chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions, drain, and set aside.
In a bowl, mix chicken with 1/4 cup olive oil, garlic, oregano, basil, salt, pepper, and 2 tbsp oil from artichoke jar. Sauté chicken in a pan until browned.
Combine cooked pasta, chicken, artichokes, olives, and roasted vegetables (blended with remaining oil and herbs). Mix with remaining olive oil.
In another bowl, blend ricotta, egg, mozzarella, and parsley to create cheese layer.
Add dry ingredients (flour, salt) to form thick paste. Blend wet ingredients (lemon juice, remaining oil) into the paste.
Layer pasta-chicken mixture in a greased 9×13″ baking dish. Spread cheese layer on top.
Bake for 25 minutes or until golden and bubbly.
Notes
Use pre-cooked chicken for time savings
Vegetables can be roasted or sautéed
Substitute dairy-free cheese blends for non-dairy diets
Store leftovers in an airtight container for 3-4 days
Nutrition
- Serving Size: 1 casserole portion (250g)
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg