This healthy Italian baked chicken pasta freezes great! With sun dried tomatoes & basil packed in for flavor, this creamy tuscan pasta bake is a no brainer!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 4servings
Author: Megan Byrd, RD
Cost: $8.01 or $2.00/serving
Ingredients
1 tbspolive oil
1lbchicken breastdiced
1tsporegano
1 tspbasil
1 tspthyme
1cupmilk
2tbspflour
¼tspred pepper flakes
1½cupchicken broth
2cupsdry whole wheat rotini noodles
½cupsun dried tomatoes chopped
1cupzucchiniroughly chopped
2clovesgarlicminced
8ozmushroomssliced
1cupkalechopped
¾cupshredded mozzarella
¼cupshredded parmesan
basil for garnish(optional)
Instructions
Preheat oven to 400°.
Heat oil in skillet on medium heat. Toss chicken in oregano, basil, and thyme. Saute chicken for about 5 minutes. It's okay if it doesn't cook all the way through.
Meanwhile, in a 9x9 baking pan, whisk together milk, flour, pepper flakes, and broth until no clumps remain. Add dry noodles, sun dried tomatoes, zucchini, and garlic. Make sure the noodles are submerged in the milk mixture.
Top with chicken and mushrooms. Cover with aluminum foil and bake for 30 minutes.
After 30 minutes, remove from the oven and uncover. Stir and return to the oven for another 15 minutes.
Remove from the oven, stir in kale and cheeses. Bake another 5 minutes uncovered until cheese is melted.
Garnish with basil and serve!
To Make It a Freezer Meal:
Follow instructions 1-5. Stir in the kale and cheeses, then let cool completely. Once cooled, cover with aluminum foil and freeze for up to 3 months.
Thaw completely before baking. Preheat the oven to 350°, and bake covered for 30-35 minutes until heated through.