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Creamy Olive Chicken Bake With Red Peppers and Mushrooms Recipe

Creamy Olive Chicken Bake With Red Peppers and Mushrooms Recipe

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Creamy Olive Chicken Bake With Red Peppers and Mushrooms

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Ingredients:

Serving

1 lb whole wheat pasta ( penne or similar)
3 cups cooked chicken breasts
2 large red bell peppers, diced
2 tbsp minced garlic
2 cups cremini mushrooms (sliced )
1 onion (large and cut in half and then thin sliced)
15 oz kalamata olives (1 can diced fine )
2 cups milk
1 cup heavy cream
1 1/2 cups parmigiano-reggiano cheese (for the sauce, 1 cup for the garnish)
1 1/2 cups mozzarella cheese (shredded )
1/4 cup fresh basil
3 tbsp extra virgin olive oil
3 tbsp butter
3 tbsp flour
3 tbsp salt (1 for the pasta, 1 for the vegetables, 1 for the chicken)
2 tsp ground black pepper (1 for the sauce, 1 for the chicken)

Directions:

Chicken - Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
Vegetables - To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
Bechemel sauce - Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
Pasta - According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
Baking - Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.14 Kcal (2580 kJ)
Calories from fat	339.07 Kcal
		% Daily Value*
Total Fat	37.67g	58%
Cholesterol	78.74mg	26%
Sodium	3748.84mg	156%
Potassium	679.67mg	14%
Total Carbs	39.94g	13%
Sugars	5.16g	21%
Dietary Fiber	2.32g	9%
Protein	27.26g	55%
Vitamin C	31.8mg	53%
Vitamin A	0.8mg	26%
Iron	102.9mg	572%
Calcium	462.8mg	46%

Amount Per 100 g
Calories	127.87 Kcal (535 kJ)
Calories from fat	70.36 Kcal
		% Daily Value*
Total Fat	7.82g	58%
Cholesterol	16.34mg	26%
Sodium	777.98mg	156%
Potassium	141.05mg	14%
Total Carbs	8.29g	13%
Sugars	1.07g	21%
Dietary Fiber	0.48g	9%
Protein	5.66g	55%
Vitamin C	6.6mg	53%
Vitamin A	0.2mg	26%
Iron	21.4mg	572%
Calcium	96mg	46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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