Cellar Dwellers

Summer Pasta (Dump-and-Bake!)

Name: Summer Pasta (Dump-and-Bake!)
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 8 servings
Cuisine: Casserole
Ingredients: 1 (16 ounce) package uncooked penne pasta; 2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken); 1 cup halved cherry tomatoes (can substitute with a can of drained diced tomatoes); 1 small zucchini (about 1 cup), (diced); ½ cup corn kernels (fresh, canned, or frozen and thawed is fine); ¼ cup chopped or torn fresh basil leaves, (plus extra for garnish); 3 cups chicken broth; 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total); ¼ cup white wine (or sub with extra broth or water); ¼ cup prepared basil pesto; 2 teaspoons Italian seasoning; ½ teaspoon crushed red pepper flakes (use less or omit entirely if you don't like it spicy); ½ teaspoon garlic powder; ¼ teaspoon onion powder; 1 cup (about 4 ounces) shredded Italian cheese blend or shredded mozzarella cheese; Kosher salt and ground black pepper, (to taste)

8 servings

분량

10 minutes

활동 시간

52 minutes

총 시간

요리 시작

재료

1 (16 ounce) package uncooked penne pasta

2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)

1 cup halved cherry tomatoes (can substitute with a can of drained diced tomatoes)

1 small zucchini (about 1 cup), (diced)

½ cup corn kernels (fresh, canned, or frozen and thawed is fine)

¼ cup chopped or torn fresh basil leaves, (plus extra for garnish)

3 cups chicken broth

1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)

¼ cup white wine (or sub with extra broth or water)

¼ cup prepared basil pesto

2 teaspoons Italian seasoning

½ teaspoon crushed red pepper flakes (use less or omit entirely if you don't like it spicy)

½ teaspoon garlic powder

¼ teaspoon onion powder

1 cup (about 4 ounces) shredded Italian cheese blend or shredded mozzarella cheese

Kosher salt and ground black pepper, (to taste)

방향

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, combine the uncooked pasta, chicken, tomatoes, zucchini, corn, and basil.

In a large bowl, whisk together chicken broth, Alfredo sauce, wine, pesto, Italian seasoning, red pepper flakes, garlic powder, and onion powder. Pour over the pasta mixture in the dish and stir so that all of the ingredients are evenly distributed. Cover the dish tightly with aluminum foil and bake for 40 minutes.

Uncover; stir gently with a fork. At this point you should check the pasta to make sure that it is al dente (tender but with a firm bite). If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.

Sprinkle the cheese over the top.

Place the dish under the broiler (uncovered) for 1-2 minutes, just until the cheese melts and starts to get crispy on top. Watch the dish the entire time since the food can burn quickly under the broiler. Taste and season with salt and pepper, if desired. Garnish with additional chopped fresh basil or other herbs and/or Parmesan cheese; serve.

영양 정보

1회 제공량

1 /8th of the recipe

칼로리

501 kcal

지방 전체

20 g

포화 지방

9 g

불포화 지방

8 g

트랜스 지방

콜레스테롤

92 mg

나트륨

1066 mg

탄수화물 전체

50 g

식이섬유

3 g

총 당류

5 g

단백질

26 g