A delicious and comforting Italian chicken pasta bake.
Prep
20 minutesCook
40 minutesReady In
1 hourLevel
EasyRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 500 grams chicken breast, cubed | |
| 400 grams penne pasta | |
| 1 onion, diced | |
| 2 cloves garlic, minced | |
| 1 red bell pepper, diced | |
| 1 green bell pepper, diced | |
| 1 can (400 grams) diced tomatoes | |
| 1 can (200 grams) tomato sauce | |
| 1 teaspoon dried basil | |
| 1 teaspoon dried oregano | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 cup shredded mozzarella cheese | |
| 1/4 cup grated Parmesan cheese | |
| Fresh basil leaves, for garnish |
| 1. | Preheat the oven to 180°C (350°F). |
| 2. | Cook the penne pasta according to package instructions. Drain and set aside. |
| 3. | In a large skillet, heat some olive oil over medium heat. Add the chicken breast and cook until no longer pink in the center. Remove from the skillet and set aside. |
| 4. | In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Cook until the vegetables are softened. |
| 5. | Add the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine. |
| 6. | Add the cooked chicken and penne pasta to the skillet. Mix well. |
| 7. | Transfer the mixture to a baking dish and top with shredded mozzarella cheese and grated Parmesan cheese. |
| 8. | Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown. |
| 9. | Garnish with fresh basil leaves before serving. |
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