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Mediterranean Chicken and Pepper Casserole
Mediterranean Chicken and Pepper Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Satisfy your cravings with this delicious Mediterranean chicken casserole, bursting with pasta, tender chicken, fresh veggies, and gooey cheese. Perfect for a cozy dinner for two.
Ingredients:
  • 3 cups uncooked mafalda pasta
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast, cut into strips
  • 1 small yellow onion, diced
  • 1 small yellow bell pepper, diced
  • 1 small red bell pepper, diced
  • 8 cherry tomatoes
  • 0.25 cup Italian green olives
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • 0.5 teaspoon red pepper flakes
  • 0.25 cup grated Pecorino Romano cheese
  • 0.25 cup grated Grana Padano cheese
Instructions:
  • Preheat the oven to 350°F (175°C) for baking perfection.
  • 1. Boil a pot of generously salted water. Cook the pasta until al dente, which should take about 5 minutes. Drain the pasta.
  • In a cast iron casserole dish over medium-high heat, sizzle the chicken until golden, around 3 to 5 minutes. Toss in onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Sauté until the onions turn soft and clear, approximately 5 minutes. Take off the heat, fold in half-cooked pasta, and generously sprinkle Pecorino Romano and Grana Padano on top.
  • Bake in the preheated oven until the casserole is bubbling and the cheeses are melted and browned, approximately 15 minutes. Allow it to rest for 5 minutes before serving.

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