Quick Chicken Parmesan Pasta Bake

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Serves 6 | Prep/Cook Time: 55 Min
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Calories
447
Protein
27g
Sodium
390mg
Sat.Fat
5g
Sugar
3g
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
INSTRUCTIONS
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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.
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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.
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STEP 3: 
Serve
Rest for 5 minutes before serving.
TIP Show/Hide
If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.

Prepare casserole a day in advance and bake for 30 minutes instead of broiling.

Perdue