Welcome back to the adventures of “I can’t make anything without adding cheese.”
It’s true. Not that you didn’t know.
I try. I really do. And then… well. Then, I fail.
Things are just so much better with cheese. So much freaking better.
I’m almost embarrassed to share because it’s definitely one of those throw-together-what’s-in-your-fridge meals. But in the spirit of the holiday rush and let’s be honest – the season of cookies for dinner – I decided that any quick and easy meal deserves a little spotlight. Especially when it can produce leftovers and leave more time for cookie baking. Because that’s what I’m really all about. Cookie baking. Mmmm.
30 Minute Baked Chicken Penne
Yield: serves 2-4
Total Time: 35 minutes
1/2 pound whole wheat penne
2 tablespoons olive oil
1/2 red onion, chopped
1/2 green pepper, chopped
1/2 red pepper chopped
2 garlic cloves, minced
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried basil
2 (14 ounce) cans diced tomatoes
1/4 cup cream
1/4 cup freshly grated parmesan cheese
1/3 cup freshly grated mozzarella cheese
Preheat oven to 375 degrees F. Bring water to a boil and prepare pasta according to directions. Cut chicken into 1-inch cubes and season with salt, pepper, paprika and basil.
Heat a large skillet over medium heat and add olive oil. Stir in onions and peppers with a pinch of salt, cooking for 5 minutes until soft. Add in garlic and stir. Increase heat to medium-high and add chicken in a single layer. Cook for 5-6 minutes until browned, then flip and cook for 5-6 minutes more. Stir in diced tomatoes, cream and parmesan cheese, mixing well to combine. Stir in penne.
Transfer mixture to a baking dish and top with mozzarella. Bake for 10-15 minutes, just until cheese is melted and pasta is warmed through. Serve immediately with extra cheese for grating.
I’d promise no cheese tomorrow buuuut… you know me better than that.