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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.6
  • Total Fat: 3.8 g
  • Cholesterol: 72.0 mg
  • Sodium: 546.5 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 41.1 g

View full nutritional breakdown of Italian Chicken and Pasta Bake calories by ingredient
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Italian Chicken and Pasta Bake

Submitted by: TOBICAE
Italian Chicken and Pasta Bake

Introduction

chicken breast, marinara, and pasta with melted cheese and red peppers chicken breast, marinara, and pasta with melted cheese and red peppers
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breast halves
    2 cups Ragu Light tomato and basil pasta sauce
    8 oz. Barilla Plus pasta, penne
    4 tbsp shredded parmesan cheese
    1 cup finely chopped red pepper

Directions

Cook chicken breast, covered, with desired spices (oregano, thyme, garlic, onion, etc) in a non-stick skillet until done.
Cook pasta according to package directions until almost done, drain, and stir in chopped red pepper.
Pour pasta into an oven-safe dish or pan, place chicken on top of pasta, and cover completely with pasta sauce.
Cover and bake at 350 degrees until warmed through (approx 20 min.), sprinkle with parmesan and bake uncovered until melted, about 5 min.
Serve with veggies, enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user MRSQRIIST.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    This was great!! I added a little garlic to the mix and put extra pamesan on top. Served with steamed veggies and garlic bread (I had a lower caloric count for the day, so I splurged)!! Will definitely make this again. Hubby loved it to! - 2/15/08

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  • Very Good
    1 of 1 people found this review helpful
    Very good. I made my own pasta sauce, using no salt tomato sauce and adding basil and garlic. I also used whole wheat pasta for extra fiber. - 8/18/10

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  • 1 of 6 people found this review helpful
    What kind of red pepper are you using. Please be more specific. There are many kinds of red peppers. I detest Bell Peppers if this is what what used what do you suggest using as a substitute? - 2/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    Wow! So light but filling! Not to mention the flavor and low fat. I had a side salad with light ranch dressing and my total calorie count was 502 and fat 7. Awesome! I am so glad I made enough to last for a couple of days. MUST TRY if you haven't already! - 2/3/08

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  • Incredible!
    1 of 1 people found this review helpful
    very good for a quick dinner - 1/30/08

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  • Bad
    0 of 1 people found this review helpful
    Should we not be making the pasta sauce, not using something from a jar. Cooking is about cooking. - 9/14/12

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  • I don't know if it came out the way it should have. Probably because I didn't follow the directions to the T but it was still pretty good. my dad liked it. :) - 6/3/11

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  • Easy to prepare. Tasty and filling. - 9/23/10

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  • I added broccoli and my family loved it! - 9/22/10

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  • This was very good. I also put some garlic on my chicken when cooking. The entire family enjoyed it. It was very filling, and satisfying. I will definitely make it again. - 3/3/09

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  • Yummy and VERY easy! - 3/24/08

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  • My husband and I really enjoyed this meal! We will definitely be making this one again! - 1/24/08

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