Description
A simple baked pasta dish with chicken and mixed vegetables.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic, carrots, and broccoli to the skillet. Cook for 5 minutes, stirring occasionally.
- Stir in the tomato sauce, chicken broth, oregano, salt, and pepper. Bring the mixture to a simmer.
- Remove the skillet from the heat. Add the cooked chicken and the drained pasta to the sauce mixture. Stir to combine everything well.
- Pour the pasta mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.
Notes
- You can substitute any firm vegetable you have on hand for the carrots or broccoli.
- For a richer flavor, use heavy cream instead of half of the chicken broth.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 32
- Cholesterol: 70
Keywords: chicken, pasta, bake, casserole, vegetables, easy dinner, comfort food