DUMP-AND-BAKE CHICKEN CAPRESE PASTA

You don’t even have to boil the pasta for this quick and healthy Dump-and-Bake Chicken Caprese Pasta! With only 5 minutes of prep, the easy, family-friendly recipe is a fresh and fast way to get dinner on the table!

You get home at the end of the day and the last thing that you feel like dealing with is a complicated supper. You’re tired, your family needs your attention, and there are piles of laundry threatening to take over your house. Heck, you don’t even know what to make for dinner!

Ingredients

• 2 cups diced, cooked chicken
• 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
• 12 ounces (about 3 cups) uncooked uncooked penne pasta
• 3 ½ cups low-sodium chicken broth*
• 8 ounces (about 2 cups) shredded mozzarella cheese, divided
• ½ cup chopped or torn fresh basil leaves divided
• 2 teaspoons minced garlic
• ½ teaspoon salt

Instructions

1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
3. Cover the dish tightly with foil and bake for 40 minutes.
4. ...................

For Complete Instructions Please : www.theseasonedmom.com

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