Post by Portiaami on Mar 3, 2023 0:23:06 GMT
Healthy Dump Chicken Bake
www.foodnetwork.com/recipes/food-network-kitchen/healthy-dump-chicken-bake-13381114?soc=facebook
Ingredients:
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
8 ounces plum tomatoes, halved and cut into 1 1/2-inch pieces
1 cup dry ditalini
3 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons olive oil
2 tablespoons onion powder
2 bell peppers, any color, cut into 1 1/2-inch pieces
1 red onion, halved and cut into 1 1/2-inch pieces
1 zucchini, halved and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2/3 cup low-sodium chicken stock
1 1/2 cups shredded mozzarella (about 6
Directions:
Preheat the oven to 400 degrees F.
Toss together the chicken, tomatoes, ditalini, Italian seasoning, garlic powder, olive oil, onion powder, bell peppers, onion, zucchini and 2 teaspoons each salt and pepper in a 9-by-13-inch baking dish until evenly combined.
Pour the chicken broth over everything and cover tightly with foil. Bake until the chicken is cooked through and the pasta is al dente, about 45 minutes. Remove the foil, sprinkle with the mozzarella and return to the oven until the cheese is melted and just starting to brown, about 10 minutes.
Cook’s Note
To make ahead, toss everything but the ditalini and broth in the baking dish until evenly combined, then cover and refrigerate the mixture for up to 8 hours. Before baking, stir in the ditalini and broth and let sit at room temperature for 10 minutes before proceeding.
www.foodnetwork.com/recipes/food-network-kitchen/healthy-dump-chicken-bake-13381114?soc=facebook
Ingredients:
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
8 ounces plum tomatoes, halved and cut into 1 1/2-inch pieces
1 cup dry ditalini
3 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons olive oil
2 tablespoons onion powder
2 bell peppers, any color, cut into 1 1/2-inch pieces
1 red onion, halved and cut into 1 1/2-inch pieces
1 zucchini, halved and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
2/3 cup low-sodium chicken stock
1 1/2 cups shredded mozzarella (about 6
Directions:
Preheat the oven to 400 degrees F.
Toss together the chicken, tomatoes, ditalini, Italian seasoning, garlic powder, olive oil, onion powder, bell peppers, onion, zucchini and 2 teaspoons each salt and pepper in a 9-by-13-inch baking dish until evenly combined.
Pour the chicken broth over everything and cover tightly with foil. Bake until the chicken is cooked through and the pasta is al dente, about 45 minutes. Remove the foil, sprinkle with the mozzarella and return to the oven until the cheese is melted and just starting to brown, about 10 minutes.
Cook’s Note
To make ahead, toss everything but the ditalini and broth in the baking dish until evenly combined, then cover and refrigerate the mixture for up to 8 hours. Before baking, stir in the ditalini and broth and let sit at room temperature for 10 minutes before proceeding.
