Fresh Tomato and Chicken Pasta Bake

Fresh Tomato and Chicken Pasta Bake

This Fresh Tomato and Chicken Pasta Bake combines all your favorite ingredients into one knock-out dish.

Fresh Tomato and Chicken Pasta Bake
Yield: 8 to 10 servings
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Ingredients
  1. 5 cups chopped fresh tomatoes (about 2 pounds)
  2. 2 1⁄2 teaspoons salt, divided
  3. 2 tablespoons olive oil
  4. 3⁄4 cup chopped yellow onion
  5. 2 cloves garlic, minced
  6. 1 1⁄2 pounds boneless skinless chicken breasts, chopped
  7. 2 tablespoons chopped fresh basil
  8. 1 tablespoon chopped fresh oregano
  9. 1⁄2 teaspoon ground black pepper
  10. 1 1⁄2 cups heavy whipping cream
  11. 4 cups cooked penne pasta (about 8 ounces uncooked)
  12. 1 cup shredded mozzarella cheese
  13. Garnish: chopped fresh basil, chopped fresh oregano
Instructions
  1. Place a colander in a pie plate. Add tomatoes and 1 teaspoon salt, stirring to combine. Let stand 30 minutes. Discard liquid.
  2. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, approximately 4 minutes. Add chicken; cook over medium-high heat until chicken begins to brown, approximately 4 minutes. Add tomatoes, basil, oregano, pepper, and remaining 1 1⁄2 teaspoons salt. Cook until tomatoes are heated through, approximately 3 minutes, stirring gently. Remove from heat; stir in cream and pasta. Pour pasta mixture into prepared dish. Sprinkle with cheese. Loosely cover with aluminum foil.
  4. Bake 15 minutes. Uncover, and bake until bubbly and cheese melts, approximately 10 minutes more. Let stand 15 minutes before serving. Garnish with basil and oregano, if desired.
Notes
  1. Salting the tomatoes and letting them rest 30 minutes draws out excess moisture, ensuring your casserole is rich and creamy.
Taste of the South https://tasteofthesouthmagazine.com/

2 COMMENTS

  1. I sometimes change recipes according to what ingredients I have available. I have a garden and I have lots of tomatoes right now, too many to eat. So when I saw this recipe, I thought it sounded good. I didn’t have any chicken defrosted so I used frozen cooked Perdue breaded chicken breast tenders. I didn’t have fresh herbs so I used dried. I didn’t have any whipping cream but I didn’t want to use that anyway. I cut the chicken in chunks. I followed the recipe and used lots of mozzarella cheese. It was delicious!

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