Sharon
Sharon
Marianne
Gwen Ramirez
DEBORAH
Charlene Carter
Angela Floyd
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make it in:
WITH PERDUE® HARVESTLAND® Ground Chicken
Serves 6 | Prep Time: 0 Min | Cook Time: 55 Min
| Serving Per Recipe: 6 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 447 | ||
| % Daily Value* | ||
| Total Fat 15g | 23% | |
| Saturated Fat 5g | 25% | |
| Cholesterol 73mg | 24% | |
| Sodium 390mg | 16% | |
| Total Carbs 47g | 16% | |
|---|---|---|
| Dietary Fiber 3g | % | |
| Sugars 3g | ||
| Protein 27g | ||
| Vitamin A 6% | ||
| Vitamin C 7% | ||
| Calcium 19% | ||
| Iron 19% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
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Quick Chicken Parmesan Pasta Bake
Preheat broiler to high
| 1 pkg. | PERDUE® HARVESTLAND® Ground Chicken |
| 2 tbsp. | olive oil |
| 1 | onion, chopped |
| 4 cloves | garlic, minced |
| 1 tbsp. | dried Italian herbs |
| 3/4 tsp. | salt |
| 1 can | diced tomatoes (28 ounces) |
| 1 | bay leaf |
| 12 oz. | orcchiette pasta, cooked to al dente and drained |
| 1 cup | shredded mozzarella cheese |
| 1/4 cup | shredded Parmesan cheese |
| 1/4 cup | fresh parsley, finely chopped |
Heat the oil in a deep, straight-sided skillet set over medium heat. Crumble in the chicken. Cook for 5 minutes or until browned. Add the onion, garlic, herbs and salt. Cook, stirring often, for 5 minutes or until softened. Add the tomatoes and bay leaf; bring to a boil. Simmer, stirring occasionally, for 30 minutes or until reduced.
Toss the cooked orcchiette with the tomato sauce. Transfer to a 9x13-inch casserole dish. Preheat the broiler to high; position the rack to the center of the oven. Toss the mozzarella with the Parmesan cheese and parsley; sprinkle over the pasta. Broil for 5 minutes or until cheese is melted and lightly browned.
TIP: If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.
Rest for 5 minutes before serving.
TIP: Prepare casserole a day in advance and bake for 30 minutes instead of broiling.
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