A lot of seasoning in this recipe. I added pretty much everything I liked the taste of, and was in the cupboard. It turned out absolutely delicious. I think maybe because it was baked, and with all the ooey gooey cheese, definitely adds to it!
INGREDIENTS
2 tbsp extra virgin olive oil
Penne Pasta (enough for 6 servings)
4 Chicken breasts (boneless/skinless)
1pkg of Kraft Shredded cheese (380g bag)
1 orange bell pepper
1 jar of pasta sauce
1 plum tomato
1 tbsp dried basil leaves
½ tbsp red pepper flakes
½ tbsp cajun seasoning
2 cloves of minced garlic
taco seasoning (enough to coat the chicken)
salt + pepper to taste
DIRECTIONS
- Preheat oven to 400ºF
- Bring pasta water to a boil, cook pasta and strain.
- Heat the oil and garlic in a skillet, then add chicken. Cook until no longer pink. Cut into bite sized pieces.
- Add bell peppers, and ¾ of the pasta sauce. Cook until bell peppers are soft.
- Add the basil leaves, red pepper flakes, and cajun seasoning. Add as much salt and pepper as you wish (just a sprinkle was fine).
- Once it has simmered and cooked for 5 minutes or so, take it off the heat.
- Get a casserole dish and start layering like you’re making a lasagna.
- Cheese, pasta + chicken mix, then add more cheese. Once you’ve run out of pasta + chicken mix, add more cheese to the top and a the remaining ¼ of the pasta sauce.
- Cook in 400ºF oven for 20 minutes until crisp. Let it cool, and then dig in and enjoy!
