Rotini and Chicken Casserole

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound boneless, skinless chicken breasts, cut into cubes
• 2 cups low-sodium chicken broth
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 cups uncooked rotini pasta
• 1/2 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and bell pepper, and cook until softened, about 5 minutes.
3. Add the chicken and cook until lightly browned, about 5 minutes more.
4. Add the chicken broth and diced tomatoes, and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the rotini pasta and cook until al dente, about 10 minutes.
6. Remove from heat and stir in the sour cream and cheese. Season with salt and pepper to taste.
7. Pour the mixture into a 9x13 inch baking dish.
8. Bake in preheated oven until bubbly and lightly browned, about 20 minutes.

Interesting Facts

• Casseroles are great for feeding a crowd.
• Rotini is a type of pasta shaped like a spiral.
• Casseroles can be made ahead of time and frozen for later use.
• Rotini is a great choice for casseroles because it holds its shape well.