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

Mediterranean Chicken and Pepper Casserole

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.