Name: Chicken And Pasta Casserole Healthy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, cubed; 2 cups whole wheat pasta, such as penne or fusilli; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup low-sodium chicken broth; 1/2 cup shredded mozzarella cheese; Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cubed chicken to the skillet. Season with dried oregano, dried basil, salt, and pepper. Cook until the chicken is no longer pink, about 5-6 minutes.
Add the diced red bell pepper and zucchini to the skillet. Cook for another 3-4 minutes until the veggies soften slightly.
Stir in the cherry tomatoes and cook for an additional 2 minutes.
Add the cooked whole wheat pasta to the skillet and gently toss everything together.
Pour the chicken broth over the mixture and stir well to combine. Allow the mixture to simmer for 2-3 minutes.
Transfer the pasta and chicken mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Once done, garnish the casserole with fresh chopped parsley.

Ingredients

Instructions

Nutrition Facts