Quick Chicken Parmesan Pasta Bake

• Meat

  • 1 Perdue harvestland ground chicken

• Produce

  • 1 Bay leaf
  • 1 Garlic
  • 1 Italian herbs, dried
  • 1 Onion
  • 1 Parsley, fresh
  • 28 oz Tomatoes

• Pasta & Grains

  • 1 Orcchiette pasta

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Mozzarella cheese
  • 1 Parmesan cheese

Found on perdue.com

Ingredients

• 1 pkg. PERDUE® HARVESTLAND® Ground Chicken
• 2 tbsp. olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp. dried Italian herbs
• 3/4 tsp. salt
• 1 can diced tomatoes (28 ounces)
• 1 bay leaf
• 12 oz. orcchiette pasta, cooked to al dente and drained
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/4 cup fresh parsley, finely chopped

Directions

• Heat the oil in a deep, straight-sided skillet set over medium heat. Crumble in the chicken. Cook for 5 minutes or until browned. Add the onion, garlic, herbs and salt. Cook, stirring often, for 5 minutes or until softened. Add the tomatoes and bay leaf; bring to a boil. Simmer, stirring occasionally, for 30 minutes or until reduced.
• Toss the cooked orcchiette with the tomato sauce. Transfer to a 9x13-inch casserole dish. Preheat the broiler to high; position the rack to the center of the oven. Toss the mozzarella with the Parmesan cheese and parsley; sprinkle over the pasta. Broil for 5 minutes or until cheese is melted and lightly browned.
• Rest for 5 minutes before serving.

Nutrition