Chicken Pasta Olive Bake
Chicken olive pasta bake is an easy casserole dish to put together when you've got a hungry family. Made with penne pasta, baby spinach, olives, green bell pepper, and chicken breast. To save time, cook the pasta in advance and use pre-cooked chicken.
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Servings: 8 servings
Ingredients
- 5 cups cooked penne pasta - I used brown rice pasta
- 3 cups cubed chicken breast
- 1 can tomato sauce - 15 oz
- 1 canned diced tomatoes - 15 oz
- 1 can sliced olives - 15 oz
- 2 cups fresh baby spinach
- 1 green bell pepper - chopped
- ½ yellow onion - chopped
- ½ Tbsp dried oregano
- ½ Tbsp dried basil
- salt and pepper
- ½ cup shredded mozzarella
Instructions
Cook The Penna Pasta:
- In a pot of boiling salted water, cook the penne pasta according to package instructions. After cooking, drain and set aside.
Cook The Chicken Breast:
- Place raw chicken on a baking sheet. Generously season with salt and pepper. Sprinkle ¼ tsp basil and ¼ tsp oregano onto each one. Bake chicken breasts in oven at 400°F for 25-30 minutes or until chicken reaches 165°F when poked in the center with a meat thermometer. Once cooked and cooled, chop into small bite-size pieces.
Assembly Instructions:
- Preheat oven to 400°F.
- In a large bowl, toss together cooked pasta, chicken cubes, tomato sauce, diced tomatoes, baby spinach, sliced olives, green bell pepper, and onion.
- Sprinkle dried basil, dried oregano over top of everything. Season with sea salt and pepper. Mix everything together.
- Pour ingredients into a casserole dish and spread out evenly. Sprinkle mozzarella cheese on top.
- Bake for 25-30 minutes or until cheese is melted and casserole is warmed all the way through. Serve while still warm.
Recipe Notes:
- Pre-cooked chicken can be used instead of chicken breast. You'll need 3 cups of cubed chicken for this recipe.
- Any type of cheese can be sprinkled on top. Feta cheese would taste great!
Nutrition Info
Calories: 187kcal
The nutritional information provided is an estimate and is per serving.
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