Back-to-School Pasta Bake
Serves 6 to 8; Total time: about 40 minutes.
To celebrate the new school year, we’re posting a perfect back-pocket recipe for parents who find themselves short on time. This simple after school special is great for getting a hearty and healthy dish on the table without loads of preparation time—and can even handle an impromptu dinner guest. Prepared with Uniquely Greek flair, this tasty twist to a kid-approved classic will surely leave everyone satisfied and you without leftovers.
Ingredients and Equipment:
- 1 package of fusilli pasta (Penne or elbow pasta are good options, as well.)
- 6.5 oz container of Uniquely Greek Roasted Red Pepper Feta Spread
- 8 oz jar of roasted red peppers, drained and sliced into strips
- 2 boneless breast of chicken, cut into cubes for easy eating
- 2 tablespoons of olive oil
- 1 clove of chopped garlic
- 1 cup of shredded mozzarella cheese
- Fresh basil
- 11”x 9” baking dish
- Sauté pan
- Large pot
Pre-heat oven to 375°.
Season chicken cubes with salt and pepper, then sauté chicken cubes and chopped garlic in olive oil. Cook chicken until it’s slightly browned. Set aside to rest.
Boil your pasta until just short of al dente. Be sure to reference the specific cooking instructions provided on the packaging.
Tip: Drain pasta and, while in the strainer, briefly rinse with cold water to stop the cooking process. Remember: hot pasta continues to cook even after it’s removed from boiling water.
Mix the pasta with the Uniquely Greek Roasted Red Pepper Spread, sliced roasted red peppers and sautéed chicken.
Place mixture into the baking dish and top with shredded mozzarella cheese.
Bake in the oven for 20 minutes until the top is golden brown
Garnish with chopped basil.
Click here to review our Greek-style Six-layer Party Dip recipe.
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