This flavorful pasta dish brings together tender chicken, colorful vegetables, and a blend of Italian cheeses, all baked to perfection. Perfect for a cozy dinner for two!
Ingredients
- 3 cups uncooked mafalda pasta
- 1 tablespoon olive 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 your oven to 350°F (175°C).
Step 2: Bring a pot of salted water to a boil. Cook the mafalda pasta until it̢۪s flexible but not fully cooked, about 5 minutes. Drain and set aside.
Step 3: Heat the olive oil in a cast iron casserole dish over medium-high heat. Add the chicken strips and sauté until browned, about 3 to 5 minutes.
Step 4: Add the diced onion, yellow and red bell peppers, cherry tomatoes, green olives, thyme leaves, grated lemon zest, and red pepper flakes to the pan. Cook and stir for about 5 minutes, until the onions are soft and translucent.
Step 5: Remove the pan from the heat. Stir in the partially cooked pasta, then sprinkle the Pecorino Romano and Grana Padano cheeses over the top.
Step 6: Place the casserole dish in the preheated oven and bake for about 15 minutes, or until the casserole is bubbling and the cheeses are melted and slightly browned.
Step 7: Let the dish rest for 5 minutes before serving. Enjoy your meal!
Nutrition Facts (per serving)
| Calories | 479 |
|---|---|
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 53mg |
| Sodium | 698mg |
| Total Carbohydrate | 53g |
| Dietary Fiber | 5g |
| Total Sugars | 6g |
| Protein | 28g |
| Vitamin C | 135mg |
| Calcium | 290mg |
| Iron | 3mg |
| Potassium | 607mg |
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