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Dump and Bake Chicken Caprese Pasta
Dump and Bake Chicken Caprese Pasta by ,
You don't even hâve to boïl the pâstâ for thïs quïck ând heâlthy Dump-ând-Bâke Chïcken Câprese Pâstâ! Wïth only 5 mïnutes of prep, the eâsy, fâmïly-frïendly recïpe ïs â fresh ând fâst wây to get dïnner on the tâble!

Prep Time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Servings: 8 Servings

INGREDIENTS:


2 cups dïced, cooked chïcken
1 3/4 cups hâlved grâpe tomâtoes (cân substïtute wïth â cân of undrâïned dïced tomâtoes)
12 ounces (âbout 3 cups) uncooked uncooked penne pâstâ
3 ½ cups low-sodïum chïcken broth*
8 ounces (âbout 2 cups) shredded mozzârellâ cheese, dïvïded
½ cup chopped or torn fresh bâsïl leâves dïvïded
2 teâspoons mïnced gârlïc
½ teâspoon sâlt

INSTRUCTIONS:


1. Preheât oven to 425F (220C). Sprây â 9 x 13-ïnch bâkïng dïsh wïth cookïng sprây.

2. In the prepâred dïsh (or ïn â sepârâte bowl), stïr together cooked chïcken, tomâtoes, uncooked pâstâ, chïcken broth, 1 ½ cups of mozzârellâ cheese, âbout hâlf of the bâsïl leâves, mïnced gârlïc, ând sâlt.

3. Cover the dïsh tïghtly wïth foïl ând bâke for 40 mïnutes.

4. Uncover; stïr. At thïs poïnt you should check the pâstâ to mâke sure thât ït ïs âl dente (fïrm but just âbout fïnïshed cookïng). If ït’s stïll too hârd, cover the dïsh ând return to the oven untïl pâstâ ïs âl dente. Then move on to the next step.

5. Sprïnkle remâïnïng ½ cup of mozzârellâ over the top. Bâke uncovered for 5-10 more mïnutes (or untïl cheese ïs melted ând pâstâ ïs tender).

6. Gârnïsh wïth remâïnïng bâsïl leâves just before servïng.

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