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Lighter Mediterranean Pasta Bake
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Prep Time:
50 minutes
Total Time:
1 hour 30 minutes
Indulge in a Mediterranean Chicken Pasta Bake with flavorful chicken, veggies, and melty cheese. Lightened-up, under 400 calories per serving.
Ingredients:
  • 8 oz uncooked bowtie pasta (about 3 cups)
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon Italian seasoning
  • 1 cup chopped onions
  • 1 small zucchini, cut in half lengthwise and into 1/4-inch slices (about 1 1/2 cups)
  • 2 jars (6 oz each) Progresso™ imported marinated artichoke hearts, drained and chopped
  • 2 cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
  • 1/2 cup heavy whipping cream
  • 1 cup halved cherry tomatoes
  • 1/4 cup sliced kalamata olives
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain the pasta, then transfer it to a large bowl.
  • In a generously sized nonstick skillet, warm up a teaspoon of oil over medium-high heat. Season chicken with Italian seasoning and salt before cooking for 8 to 10 minutes. Stir occasionally until the chicken's juices run clear when the center is cut (ensure it reaches at least 165°F). Move the cooked chicken to a bowl with pasta.
  • Heat the remaining 2 teaspoons of oil in the skillet over medium heat. Add the onions and zucchini and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender. Then, stir in the artichokes, pasta sauce, and whipping cream. Heat for an additional 3 to 4 minutes, or until heated through.
  • Gently fold sauce into bowl of pasta and chicken until fully mixed. Transfer mixture to baking dish, layering with tomatoes, olives, and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.

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