Quick Chicken Parmesan Pasta Bake

ADD YOUR COMMENT

Sharon

"This looks real good. Something my family will enjoy. In reading the recipe, I am confused by tomatoes and tomato sauce. Do I drain the tomatoes out of the can to add to the chicken and then the sauce to the pasta? Or am I getting a can of tomatoes AND a can of sauce? Please advise."

Sharon

"This looks like something my family would enjoy. Do I need a can of tomatoes and also a can of sauce? Or am I draining the tomatoes and using the sauce to mix with the pasta? Recipe is unclear."

Marianne

"I would probably use cubed chicken, I do not really care for ground chicken...."

Gwen Ramirez

"trying this and the only chicken we eat ...Perdue"

DEBORAH

"YUMMY"

Charlene Carter

"This chicken parm pasta bake is one of our favs, can take anywhere and liked by all. Lemon chicken and fro is another fabulous Perdue night at our house"

Angela Floyd

"I like the recipe and will be substituting zucchini for the pasta."

Kim Bundy

"I added spinach and I mixed 2 cheeses with the meat sauce before adding the topped cheeses. It is delicious. Thank you for this scrumptious dish."

Quick Chicken Parmesan Pasta Bake

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PERDUE^® HARVESTLAND^® Ground Chicken

In The Fresh Meat Case

Quick Chicken Parmesan Pasta Bake

PREP TIME: 0min COOK TIME: 55min
Serves 6

PREP TIME: 0min COOK TIME: 55min

Serves 6

447
Calories
27g
Protein
390mg
Sodium
5g
Sat. Fat
3g
Sugar

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.

PERDUE® HARVESTLAND® Ground Chicken

In The Fresh Meat Case

PERDUE^® HARVESTLAND^® Ground Chicken

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Ingredients

1 pkg.PERDUE^® HARVESTLAND^® Ground Chicken

2 tbsp.olive oil

1 onion, chopped

4 clovesgarlic, minced

1 tbsp.dried Italian herbs

3/4 tsp.salt

1 candiced tomatoes (28 ounces)

1 bay leaf

12 oz.orcchiette pasta, cooked to al dente and drained

1 cupshredded mozzarella cheese

1/4 cupshredded Parmesan cheese

1/4 cupfresh parsley, finely chopped

Step 1

Cook

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.

Step 2

Bake

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