Name: Mediterranean Chicken and Pepper Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Uncooked mafalda pasta - 3 cups; Olive oil - 1 tablespoon; Skinless, boneless chicken breast, cut into strips - 1; Yellow onion, diced - 1 small; Yellow bell pepper, diced - 1 small; Red bell pepper, diced - 1 small; Cherry tomatoes - 8; Italian green olives - ¼ cup; Fresh thyme leaves - 1 tablespoon; Grated lemon zest - 1 teaspoon; Red pepper flakes - ½ teaspoon; Grated Pecorino Romano cheese - ¼ cup; Grated Grana Padano cheese - ¼ cup

Ingredients for - Mediterranean Chicken and Pepper Casserole

1. Uncooked mafalda pasta 3 cups

2. Olive oil 1 tablespoon

3. Skinless, boneless chicken breast, cut into strips 1

4. Yellow onion, diced 1 small

5. Yellow bell pepper, diced 1 small

6. Red bell pepper, diced 1 small

7. Cherry tomatoes 8

8. Italian green olives ¼ cup

9. Fresh thyme leaves 1 tablespoon

10. Grated lemon zest 1 teaspoon

11. Red pepper flakes ½ teaspoon

12. Grated Pecorino Romano cheese ¼ cup

13. Grated Grana Padano cheese ¼ cup

How to cook deliciously - Mediterranean Chicken and Pepper Casserole

1 . Stage

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

2 . Stage

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

3 . Stage

Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over top.

4 . Stage

Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.