- September 26, 2009 at 3:54 pm #276864
Baked Pasta with Chicken
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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