Baked Pasta with Chicken

Budget Menu & Dirt Cheap Recipes Left Over Layering Baked Pasta with Chicken

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      Baked Pasta with Chicken
      1/2 lb.

      rotini (or penne, rigatoni, maccaroni)
      1 cup cut-up cooked chicken
      1 tbs olive oil
      1/2 onion, coarsely chopped
      1/2 bell pepper (green works, but red, yellow, or orange are better), chopped
      1 clove garlic, chopped
      1/2 tsp Italian herb mixture
      pinch of red pepper flakes
      1/4 cup white vermouth (optional)
      1/4 cup chicken stock
      8 – 10 tomatoes, cut in half
      1/2 cup shredded provolone (or mozzarella)
      1/4 cup shredded asiago (or Parmigiano or Romano)
      Heat oven to 400F.

      Cook pasta according to package directions. Drain and reserve. Heat olive oil in a large skillet over medium heat.

      When hot add onion and bell pepper and cook, stirring occasionally, until onion is translucent – about 4 minutes. Add garlic, herbs, and pepper flakes and cook another minute, stirring occasionally, for 1 minute. Add vermouth, if using, and reduce to a syrup.

      Add chicken stock and stir it into liquid, bring to a simmer and remove from heat. This is your sauce. Combine pasta, chicken, sauce, and 2/3 of cheeses in a small baking dish.

      Sprinkle remaining cheese on top. Bake for 20 – 25 minutes until top begins to brown. 2 servings.

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Budget Menu & Dirt Cheap Recipes Left Over Layering Baked Pasta with Chicken