INGREDIENTS
3 cups uncooked mafalda pasta
1 tablespoon olive oil
1 skinless, boneless chicken breast, cut into strips
1 small yellow onion, diced
1 small yellow bell pepper, diced
1 small red bell pepper, diced
8 cherry tomatoes
¼ cup Italian green olives
1 tablespoon fresh thyme leaves
1 teaspoon grated lemon zest
½ teaspoon red pepper flakes
¼ cup grated Pecorino Romano cheese
¼ cup grated Grana Padano cheese
DIRECTIONS
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
Step 3
Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
Step 4
Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
Step 5
Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.
Related Posts
