Greek Stuffed Peppers With Spinach & Artichoke
PREP TIME: 0min COOK TIME: 55min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 5g||25%|
|Total Carbs 47g||16%|
|Dietary Fiber 3g||%|
|Vitamin A 6%|
|Vitamin C 7%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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.
Quick Chicken Parmesan Pasta BakeAdd Your Comment