Zutaten für Chicken Penne Casserole
- Boneless Skinless Chicken Breast
- 1 medium onion, chopped
- Green Pepper
- Red Pepper
- Oregano
- Parsley Flakes
- Salt
- Crushed Red Pepper Flakes
- Olive Oil
- Garlic Cloves
- Dry Penne Pasta
- Spaghetti Sauce
- Chicken Broth
- Mozzarella Cheese
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Zubereitung von Chicken Penne Casserole
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, and cook until browned and no longer pink (about 5-7 minutes).
- Add 1 medium onion, chopped; 1 bell pepper (any color), chopped; and 2 cloves garlic, minced. Cook until softened, about 3-5 minutes.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour in 1 1/2 cups chicken broth and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until slightly thickened.
- Meanwhile, preheat oven to 350°F (175°C).
- Cook 1 lb whole wheat penne pasta according to package directions. Drain well.
- In a large bowl, combine the cooked pasta and the chicken mixture. Stir in 1 (10 ounce) package frozen mixed vegetables (thawed and drained if desired).
- Pour half of the pasta mixture into a greased 2-quart baking dish.
- Sprinkle with 1/2 cup shredded mozzarella cheese.
- Repeat layers with remaining pasta mixture and cheese.
- Cover the baking dish with foil.
- Bake for 25 minutes.
- Uncover and bake for an additional 5-10 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
33g
Fat
46g
Carbs
15g
