Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into cubes
- 2 cups uncooked pasta of your choice
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 (15 oz.) can diced tomatoes
- 1/2 cup chicken broth
- 2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Add chicken, bell peppers, onion, garlic, Italian seasoning, black pepper, red pepper flakes, and salt. Cook and stir until chicken is golden and vegetables are tender, about 7 minutes. Add diced tomatoes and chicken broth. Simmer until sauce thickens and vegetables are cooked through, about 5 minutes.
- Mix cooked pasta and chicken mixture together in a large bowl. Transfer to the prepared baking dish.
- Sprinkle mozzarella cheese and Parmesan cheese over the top of the pasta. Bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.
Interesting Facts
- This dish can easily be customized with the addition of other vegetables, such as mushrooms, zucchini, spinach, or broccoli.
- For an extra cheesy dish, add an extra cup of mozzarella cheese.
- For a spicy kick, add more red pepper flakes or a pinch of cayenne pepper.
- This dish is great for leftovers and can also be served cold.
