Baked Chicken and Vegetable Pasta

Baked Chicken and Vegetable Pasta is a comforting, one-dish meal that combines tender chicken, vibrant vegetables, and pasta baked to perfection in a savory sauce. This satisfying supper is not only delicious but also easy to prepare, making it a perfect weeknight dinner option.

Ingredients

• Chicken breast - 250 grams, diced
• Pasta (penne or rotini) - 150 grams
• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a large mixing bowl, combine the diced chicken, zucchini, bell pepper, cherry tomatoes, olive oil, garlic, oregano, basil, salt, and black pepper. Toss until well coated.
4. In a baking dish, combine the cooked pasta with the chicken and vegetable mixture. Mix well to distribute the ingredients evenly.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and chicken mixture.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the top is slightly golden.
8. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 480
• Protein: 35 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 85 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and repair.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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