Quick Chicken Parmesan Pasta Bake

ADD YOUR COMMENT

"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."

Sharon

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

Marianne

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

Gwen Ramirez

"YUMMY"

DEBORAH

"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"

Charlene Carter

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

Angela Floyd

Intro
Ingredients
Ta da

Quick Chicken Parmesan Pasta Bake

Preheat broiler to high

Ingredients

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

Quick Chicken Parmesan Pasta Bake

PERDUE® HARVESTLAND® Ground Chicken

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

Nutritional Information

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%

Vitamin A 6%
Total Carbs 47g		16%
	Dietary Fiber 3g	%
	Sugars 3g
Protein 27g
Vitamin C 7%
Calcium 19%
Iron 19%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® HARVESTLAND® Ground Chicken

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Quick Chicken Parmesan Pasta Bake

Preheat broiler to high

Ingredients

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

Step one: 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 two: 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: If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.