This lightened version of the classic pasta bake is better for you because it has tender chicken, tangy tomatoes, and creamy ricotta cheese all baked together for a comforting and filling meal.
Ingredients: 8 oz whole grain penne pasta. 1 lb boneless, skinless chicken breasts, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, drained. 1 cup part-skim ricotta cheese. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 cup reduced-fat shredded mozzarella cheese.
Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions; drain and set aside. In a large skillet, cook diced chicken over medium heat until no longer pink; remove from skillet and set aside. In the same skillet, saut onion and garlic until softened. Stir in drained diced tomatoes, cooked chicken, ricotta cheese, Parmesan cheese, basil, oregano, salt, and pepper. Cook for 2-3 minutes, stirring occasionally. Add cooked pasta to the skillet and toss until well combined. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
Chula Vista  Quilters Guild
