Artichoke-Olive Chicken Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is NOT a creamy sauce pasta, but a juicy type sauce. This is from Country Casseroles cookbook. Ingredients:
1 1/2 cups uncooked pasta, rotini or 1 1/2 cups penne |
1 tablespoon olive oil |
1 medium onion, chopped |
1 green pepper, chopped |
2 cups cooked chicken, shredded |
1 (15 ounce) can italian-style diced tomatoes, undrained |
1 (14 ounce) can artichoke hearts, drained and quartered |
1 (6 ounce) can black olives, drained |
1 teaspoon italian seasoning |
salt and pepper |
2 cups mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350. Spray 2 quart casserole with cooking spray.
2. Cook pasta according to directions, drain and set aside.
3. Heat oil in large skillet over medium high heat. Add onion and pepper, cook and stir 1 minute. Add pasta and remaining ingredients, except cheese. Stir until combined.
4. Place half of the chicken and pasta mixture in dish, sprinkle half the cheese. Top with remaining chicken mixture and cheese.
5. Bake, covered, for 35 minutes.
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