Zutaten für Creamy Olive Chicken Bake With Red Peppers And Mushrooms
- 1 lb whole wheat pasta
- Cooked Chicken Breasts
- Red Bell Peppers
- Garlic
- Cremini Mushrooms
- Onion
- Kalamata Olives
- Milk
- Heavy Cream
- Parmigiano Reggiano Cheese
- Mozzarella Cheese
- 1/4 cup chopped fresh basil
- Extra Virgin Olive Oil
- Butter
- Flour
- 1/2 tsp salt
- Ground Black Pepper
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Zubereitung von Creamy Olive Chicken Bake With Red Peppers And Mushrooms
- Preheat oven to 375°F (190°C).
- Cook whole wheat pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, sauté 1 lb of chicken breast (cut into 1-inch cubes) in 1 tbsp olive oil until cooked through. Set aside.
- In the same pan, sauté 8 oz cremini mushrooms and 1 red bell pepper (sliced) until softened.
- Stir in 1 cup of heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes.
- Add cooked chicken and 1 cup Kalamata olives (or 1 1/2 cups or 1 can of green olives for a saltier flavor). Stir in cooked pasta and enough reserved pasta water to create a creamy consistency.
- Pour mixture into a greased 9x13 inch baking dish.
- Top with remaining Parmesan cheese (1/4 cup).
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
146 g
Sugar
12g
Fat
95g
Carbs
19g
