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Pesto Pasta Chicken Bake
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Description
An easy, throw-together dish that can be assembled quickly.
Ingredients
- 8 ounces, weight Tri-color Fusili, Or Other Short Pasta
- 28 ounces, fluid Can Diced Tomatoes, Drained
- ½ cups Pesto
- 1 pound Boneless, Skinless Chicken Breasts Or Thighs
- 1 cup Shredded Cheese (Italian Blend, Or Your Favorite)
- ¼ cups Grated Parmesan (optional)
Preparation
Pre-heat oven to 350F. Lightly mist the interior of a covered 3 quart casserole with cooking spray.
Par-boil the pasta for until just barely al-dente, about 5 minutes. Drain pasta, and toss with the tomatoes and pesto in the casserole dish.
Nestle your chicken (cut into 3-4 oz portion sizes, if desired) into the pasta mixture, and top with the shredded cheese and Parmesan.
Cover and bake for one hour.
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ginabell on 8.11.2009
This is a good recipe. I made a few changes when I made it:
Added pepper to the chicken
Used only 14 oz of diced tomatoes
Added minced garlic and ricotta to the pasta mixture
Topped with fresh shredded parmigiano reggiano cheese
It was delicious!