Italian Chicken Pasta Bake (gluten free, dairy free option

• Meat

  • 2 Chicken breasts, cooked and cubed

• Produce

  • 1/4 cup Flat leaf parsley, fresh
  • 1 clove Garlic
  • 1/2 Onion, small
  • 1 (14.5-ounce can Tomatoes, with juice

• Pasta & Grains

  • 1 1/2 cups Pasta shapes, gluten free

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 tsp Mccormicks italian seasoning
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Bread crumbs, gluten free

• Dairy

  • 1 1/2 cup Mozzarella
  • 1/2 cup Parmesan, grated

Found on noshtastic.com

Description

Ingredients

• 1.5 cups gluten free pasta shapes
• 2 chicken breasts, cooked and cubed
• 1 tbsp olive oil
• ½ small onion, diced
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1.5 cup shredded mozzarella (or Dairy free cheese)
• ¼ cup chopped fresh flat-leaf parsley
• ¼ tsp ground black pepper
• ¼ tsp salt
• 1 tsp McCormicks Italian Seasoning
• ¾ cup gluten free bread crumbs
• ½ cup grated Parmesan (or Dairy free cheese)

Directions

• Preheat the oven to 400 degrees F.
• Cook the pasta according to the instructions on the box, drain well.
• Lightly grease your baking dish, I used a white ceramic 11 x 7.5 inch baking dish
• While the pasta is cooking Add your chicken pieces to a non stick skillet with a little olive oil and saute for 5 minutes, then add in the onions and garlic for 3-4 more minutes.
• In a large bowl add in the cooked pasta, cooked chicken and onion mixture, canned tomatoes, shredded mozzarella, chopped parsley, salt, pepper and Italian Seasoning
• Mix it all together well and transfer to the baking dish.
• In another bowl mix the breadcrumbs and parmesan and cover the top of the bake with the mixture.
• Bake for about 25 - 30 minutes, or until the top is slightly golden brown.
• Serve hot.
• DAIRY FREE OPTION
• replace the parmesan and mozzarella with a combination of shredded vegan cheese, I like Daiya mozzarella and cheddar style shredded cheese.