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Chicken and Pepper Casserole

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
2 servings
Dinner Mediterranean
Chicken and Pepper Casserole
Ingredients
  • 3 cups uncooked mafalda pasta
  • 1 tablespoon olive oil
  • 1 skinless, boneless chicken breast, cut into strips
  • 1 small yellow onion, diced
  • 1 small yellow bell pepper, diced
  • 1 small red bell pepper, diced
  • 8 cherry tomatoes
  • 1/4 cup Italian green olives
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup grated Grana Padano cheese
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Next, fill a large pot with salted water and bring it to a rolling boil. Cook your pasta until it's slightly tender but still retains some firmness, usually around 5 minutes. Drain the water and set the pasta aside.
3
In a large cast iron casserole dish, heat some oil over medium-high heat. Add the chicken and cook until it's nicely browned on both sides, taking about 3 to 5 minutes. Add the onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes to the pan. Stir everything together until the onions are soft and translucent, which should take around 5 minutes.
4
Immediately remove the pan from the heat source. Stir in the partially cooked pasta, then sprinkle a generous amount of Pecorino Romano and Grana Padano cheese over the top.
5
Place the casserole dish in the preheated oven and let it cook until it's bubbling and the cheese is melted and nicely browned, usually around 15 minutes.
6
Allow the casserole to rest for a few minutes before serving.