Mediterranean Chicken and Pepper Casserole

Prep: 15 mins Cook: 35 mins Additional: 5 mins Total: 55 mins

Servings: 2

Ingredients

• 3 cups uncooked mafalda pasta

• 1 tablespoon grapeseed 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

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.

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.

Notes

Use gluten-free pasta

Use dairy-free cheese