» » DUMP-AND-BAKE CHICKEN CAPRESE PASTA #dinner #chicken

DUMP-AND-BAKE CHICKEN CAPRESE PASTA #dinner #chicken


You return home toward the day's end and the exact opposite thing that you have a craving for managing is a muddled dinner. You're drained, your family needs your consideration, and there are heaps of clothing undermining to assume control over your home. Hell, you don't comprehend what to make for supper!

It's nights like this when I swing to basic, crisp suppers that I can like nourishing my family — yet that don't require much exertion on my part!

Great Italian fixings like garlic, tomatoes, basil, mozzarella and pasta meet up in a one-dish goulash that you just need to blend together. There's no compelling reason to try and heat up the pasta!


Ingredients :
  • 2 cups diced, cooked chicken
  • 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
  • 12 ounces (about 3 cups) uncooked uncooked penne pasta
  • 3 ½ cups low-sodium chicken broth*
  • 8 ounces (about 2 cups) shredded mozzarella cheese, divided
  • ½ cup chopped or torn fresh basil leaves divided
  • 2 teaspoons minced garlic
  • ½ teaspoon salt

Instructions :
  1. Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
  2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
  3. Cover the dish tightly with foil and bake for 40 minutes.
  4. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  5. Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
  6. Garnish with remaining basil leaves just before serving.
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