Description
This Lighter Mediterranean Pasta Bake is a delicious and healthier twist on a classic pasta dish. With tender chicken, flavorful artichoke hearts, and a creamy tomato sauce, this bake is sure to be a crowd-pleaser.
Ingredients
Units
Scale
Main Ingredients:
- 8 oz uncooked bowtie pasta
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 cup chopped onions
- 1 small zucchini, sliced
- 2 jars (6 oz each) marinated artichoke hearts, chopped
- 2 cups tomato basil pasta sauce
- 1/2 cup heavy whipping cream
Additional Ingredients:
- 1 cup halved cherry tomatoes
- 1/4 cup sliced kalamata olives
- 1/2 cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook bowtie pasta according to package instructions; drain and set aside.
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add chicken, Italian seasoning, and salt; cook until chicken is no longer pink. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, sauté onions and zucchini until tender.
- Combine Ingredients: Stir in artichoke hearts, pasta sauce, and cream. Add cooked pasta and cooked chicken; mix well.
- Assemble Bake: Transfer mixture to a baking dish. Top with cherry tomatoes, olives, and Parmesan cheese.
- Bake: Bake in a preheated oven at 375°F for 20-25 minutes or until bubbly and cheese is melted.
- Serve: Let cool slightly before serving. Enjoy!
Notes
- You can add other Mediterranean ingredients like sun-dried tomatoes or feta cheese for extra flavor.
- To make this dish vegetarian, simply omit the chicken and add more vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg