“Taste of Italy” Pasta Casserole
Servings: 4
Calories: 457kcal
Ingredients
- 1 cup gluten-free pasta (preferably fusilli or penne)
- 14 ounces chicken breast
- 4 tablespoons olive oil
- ½ teaspoon sweet paprika powder
- ½ teaspoon smoked paprika powder
- ¼ teaspoon chili flakes
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 16 ounces sweet cherry tomatoes
- 2 cloves garlic , minced
- 1 red bell pepper
- 1 small zucchini
- 7 ounces mozzarella cheese
- 4 tablespoons parsley , chopped
Instructions
- Cook pasta in a pot of salted boiling water according to package instructions. Strain, rinse with cold water, and set aside.
- Preheat the oven to 360°F.
- Cut the chicken into small cubes. Heat a pan with olive oil, add the chicken, and fry until lightly browned, about 5-7 minutes, stirring occasionally. Season with sweet paprika, smoked paprika, chili flakes, salt, and pepper. Meanwhile, cut the tomatoes in half, add to the pan, and fry for 3-4 minutes until they are beginning to release their juices. Add the garlic, mix well, and remove from the heat.
- Slice the bell pepper and zucchini into similar sized pieces and mix with the chicken and tomatoes mixture. Stir in the pasta and transfer to a large ovenproof dish. Bake for 20 minutes.
- Tear the mozzarella with your hands into smaller pieces and sprinkle it on top of the casserole. Bake for another 5 minutes. Remove, sprinkle with fresh parsley, and serve.
Nutrition
Calories: 457kcal | Carbohydrates: 21g | Protein: 37g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 599mg | Potassium: 891mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2474IU | Vitamin C: 80mg | Calcium: 426mg | Iron: 2mg