Italian Chicken Pasta Bake

Monkeysee's picture

Apr. 10, 2013

Ingredients

Onion 1/4 Cup (4 tbs) , diced
Garlic 2 Clove (10 gm) , crushed
White mushrooms 8 Ounce , sliced
Zucchini 2 , diced
Canned crushed tomatoes 29 Ounce (2 Cans Of 14.5 Ounce Each)
Italian seasoning 1 Tablespoon
Salt 1/2 Teaspoon
Ground black pepper 1/2 Teaspoon
Sugar 1/2 Teaspoon
Rotisserie chicken 1 , deboned and roughly chopped
Italian cheese 8 Ounce , shredded and divided
Chicken & bacon borsetti refrigerated pasta 9 Ounce (Uncooked)

Directions

GETTING READY

1. Preheat oven to 400°F.

2. Spray 13x9 baking dish with cooking spray.

MAKING

3. Heat a large skillet over medium-high heat. Spray bottom with cooking spray.

4. Add onion, and garlic, sauté 1 minute.

5. Add mushrooms and zucchini, sauté 5 minutes.

6. Add tomatoes, Italian seasoning, salt, pepper and sugar. Stir to combine.

7. Remove from heat, add chicken and 1 cup cheese. Stir to combine.

FINALIZING

8. Spread uncooked pasta evenly into a greased baking dish.

9. Top with chicken and vegetable mixture, making sure all pasta is covered. Sprinkle remaining 1 cup cheese over top.

10. Bake on center oven rack for 20 minutes uncovered, or until cheese is bubbling.

SERVING

11. Serve right away.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 535Calories from Fat 282

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1168 mg48.67%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet