Dump and Bake Chicken Caprese Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 343.2
  • Total Fat: 7.7 g
  • Cholesterol: 33.6 mg
  • Sodium: 758.8 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.8 g

View full nutritional breakdown of Dump and Bake Chicken Caprese Pasta calories by ingredient
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Introduction

Different recipe to us, husband said add more cheese. Original recipe called for 1 3/4 cup halved grape tomatoes but the Spark data base didn't have that measurement. Different recipe to us, husband said add more cheese. Original recipe called for 1 3/4 cup halved grape tomatoes but the Spark data base didn't have that measurement.
Number of Servings: 6

Ingredients

    2 cups diced, cooked chicken
    1 3/4 cups halved grape tomatoes (can substitute a can of undrained diced tomatoes which is what I used in this recipe)
    3 1/2 cups low sodium chicken broth (which is what I used)
    12 ozs UNCOOKED penne pasta
    8 ozs shredded mozzarella cheeses, divided
    1/2 cup chopped or torn fresh basil leaves, divided
    4 tsp minced garlic

Tips

A green salad would go well with this.


Directions

Preheat oven to 425F, spray a 9 x 13 inch baking dish with cooking spray (not counted in the ingredient list)

In prepared dish or separate bowl combine COOKED chicken, tomatoes, UNCOOKED pasta, chicken broth, 1 1/2 cups of the mozzarella, 1/2 of the basil leaves, minced garlic. Mix well

Cover the dish tightly with foil and bake for 40 minutes.
Uncover; stir. At this point you should check tthe pasta to make sure that it is al dente. If it's still too hard, cover the dish and return to oven until pasta is al dente.

Sprinkle remaining 1/2 cup mozzarella over the top. Bake uncovered for 5-10 minutes or until cheese is melted and pasta is tender.

Garnish with remaining basil just before serving.


Serving Size: Makes 6- 1 cup servings (more or less)

Number of Servings: 6

Recipe submitted by SparkPeople user RD03875.

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