Chicken Pasta Bake


Ready for a quick weeknight pasta extravaganza?

This is it! You probably have everything in the pantry, except the chicken, to make this tonight! I used a half of a store-bought rotisserie chicken to make the prep even easier. The second half I turned into chicken salad for lunches the next day!

Enjoy!


Serves 4 - 6


1/2 rotisserie chicken, skin removed and shredded (or left over chicken, or you could poach a chicken breast)

1, 28 ounce can diced tomatoes

1 cup marinara sauce (You can substitute 1, 8 ounce can tomato sauce if you desire)

3 TB tomato paste

1 TSP dried oregano

Salt and pepper to taste

Handful fresh basil, chopped, a few extra leaves for garnish

2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1, 16 ounce box of rigatoni or your favorite shelled pasta (Use chickpea pasta for a gluten-free dinner)



Preheat the oven to 375˚F.


Bring a large pot of salted water to boil. Add the pasta and cook according to box instructions. Drain and set aside.


While the pasta is boiling, in a large mixing bowl, combine: shredded chicken, diced tomatoes, marinara sauce, tomato paste, oregano, salt and pepper**, basil, 1 cup mozzarella, and 1/2 cup Parmesan cheese.


Once mixed well, add the drained pasta and stir to coat.


Lightly grease a 9" x 13" pan with cooking spray. Spread the pasta mixture evenly. Top with the remainder of the cheeses, 1 cup mozzarella and 1/2 cup Parmesan.


Bake uncovered 20 - 25 minutes. Remove from the oven and garnish with additional basil leaves.




(Salt and pepper - this is to your taste - each sauce and can of tomatoes has a different salt content!)

124 views
STAY UP TO DATE
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon

2012 Cooking Thyme with Stacie LLC

10136 Red Spruce Road, Fairfax, VA |  cookingthymewithstacie@gmail.com  |  Tel. 703-789-1301