Chicken Veggie Pasta Bake

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are often cheaper and juicier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

Cook the fucili pasta until slightly under al dente; drain and set aside.

Brown the chicken thighs in a skillet until cooked through; remove from the pan.

Sauté chopped red onion, bell peppers, zucchini, broccoli, and garlic in extra virgin olive oil until tender.

Add salt, black pepper, and chili to the vegetables; stir to combine.

Return the chicken to the pan along with any juices and add cherry tomatoes.

Mix in the cooked pasta and a splash of white wine; stir to combine.

Add cooking cream for creaminess; remove from heat.

Stir in fresh basil and parsley just before serving.

Top with grated parmesan cheese and bake in the oven at 180°C (356°F) for 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens