To us, the only thing better than pasta is baked pasta. This fusilli is layered with a garlic tomato marinara, pieces of tender chicken, and two types of cheese and then baked in the oven until the cheese is melted and has a light crunchy crust. Mmmmmmm. And did I mention this is quick? 30 minutes from fridge to table makes this a great weeknight meal.
What you’ll need:
small amount of oil for frying
2 chicken breasts, cut into bite sized pieces
6 large mushrooms, sliced
1 small onion, diced
1 green pepper, diced
2 – 3 garlic cloves, minced
3 cups marinara sauce
2 tablespoons chopped parsley
Pinch of crushed pepper flakes
Salt and pepper to taste
1 cup mozzarella, shredded
½ cup parmesan cheese, shredded
1 package gluten free fusilli pasta (we use go go quinoa)
1 tablespoon olive oil
What you’ll do:
Heat small amount of oil in pan over medium heat. Sprinkle chicken pieces with salt and pepper and fry in oil until nicely browned and cooked through. Remove chicken from pan.
Place onion, green pepper, mushrooms, and garlic in pan and cook until vegetables are tender (3 to 5 minutes).
Return chicken to pan. Add the marinara sauce, parsley and pepper flakes. Reduce to low heat and simmer for at least 10 minutes.
While simmering, cook pasta according to package directions. Drain and toss with olive oil.
In one large casserole or in individual bowls, spoon chicken and sauce over pasta. Cover with mozzarella and top with a sprinkle of parmesan. Bake under the broiler for 2 – 3 minutes until the cheese has melted and turned golden brown.
Looking for gluten free pasta ideas? You might want to try these:
photo credit gf and me 2014