Name: “Taste of Italy” Pasta Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 60 g gluten-free pasta ((preferably fusilli or penne)); 400 g chicken breast; 4 tablespoons olive oil; ½ teaspoon sweet paprika powder; ½ teaspoon smoked paprika powder; ¼ teaspoon chilli flakes; ¼ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper; 450 g cherry tomatoes; 2 cloves garlic (, minced); 1 red pepper; 1 small courgette; 200 g mozzarella cheese; 4 tablespoons parsley (, chopped)

“Taste of Italy” Pasta Casserole

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Italian

1 20

What you'll need

60 g gluten-free pasta (preferably fusilli or penne)
400 g chicken breast
4 tablespoons olive oil
½ teaspoon sweet paprika powder
½ teaspoon smoked paprika powder
¼ teaspoon chilli flakes
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
450 g cherry tomatoes
2 cloves garlic , minced
1 red pepper
1 small courgette
200 g mozzarella cheese
4 tablespoons parsley , chopped

Method:

Cook pasta in a pot of salted boiling water according to package instructions. Strain, rinse with cold water, and set aside.
Preheat the oven to 180°c.
Cut the chicken into small cubes. Heat a pan with olive oil, add the chicken, and fry until lightly browned, about 5-7 minutes, stirring occasionally. Season with sweet paprika, smoked paprika, chilli flakes, salt, and pepper. Meanwhile, cut the tomatoes in half, add to the pan, and fry for 3-4 minutes until they are beginning to release their juices. Add the garlic, mix well, and remove from the heat.
Slice the pepper and courgette into similar sized pieces and mix with the chicken and tomatoes mixture. Stir in the pasta and transfer to a large ovenproof dish. Bake for 20 minutes.
Tear the mozzarella with your hands into smaller pieces and sprinkle it on top of the casserole. Bake for another 5 minutes. Remove, sprinkle with fresh parsley, and serve.

Nutrition

N/A

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