Mediterranean Chicken and Pepper Casserole Recipe

Recipesfull introduces to you: Chicken Breast Recipes. (Mediterranean Chicken and Pepper Casserole Recipe). Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.

Brief

Prep 15 mins

Cook: 35 mins

Additional: 5 mins

Total: 55 mins

Servings: 2

Yield: 2 servings

Mediterranean Chicken and Pepper Casserole Recipe

Ingredients

3 cups uncooked mafalda pasta

1 tablespoon olive oil

1 skinless

boneless chicken breast

cut into strips

1 small yellow onion

diced

1 small yellow bell pepper

diced

1 small red bell pepper

diced

8 cherry tomatoes

¼ cup Italian green olives

1 tablespoon fresh thyme leaves

1 teaspoon grated lemon zest

½ teaspoon red pepper flakes

¼ cup grated Pecorino Romano cheese

¼ cup grated Grana Padano cheese

Dinner

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a pot of salted water to a boil. Cook pasta until flexible but not soft about 5 minutes. Drain.

Step 3

Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned 3 to 5 minutes. Add onion bell peppers cherry tomatoes olives thyme lemon zest and pepper flakes. Cook and stir until the onions have begun to look translucent about 5 minutes. Remove from heat. Stir in the half-cooked pasta.

Step 4

Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.

Step 5

Bake in the preheated oven until bubbly and the cheeses have melted and browned about 15 minutes. Let rest for 5 minutes before serving.

Nutritional Information

Mediterranean Chicken and Pepper Casserole Recipe

Servings Per Recipe:2

Calories: 479.3

% Daily Value *

Protein: 28.3g 57%

Carbohydrates: 53.4g 17%

Dietary Fiber: 5g 20%

Sugars: 6g

Fat: 17.8g 27%

Saturated Fat: 5.4g 27%

Cholesterol: 53.4mg 18%

Vitamin A Iu: 2140.8IU 43%

Niacin Equivalents: 10.1mg 77%

Vitamin B6: 0.6mg 38%

Vitamin C: 134.5mg 224%

Folate: 158.8mcg 40%

Calcium: 289.8mg 29%

Iron: 3.4mg 19%

Magnesium: 70.4mg 25%

Potassium: 607.1mg 17%

Sodium: 697.8mg 28%

Thiamin: 0.1mg 8%

Calories From Fat: 160.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.