Mediterranean Chicken + Pasta Bake
- Ready in: Prep: 30 M, Cook: 1 H, Total: 1 H 30 M
- Serves: 4
- Complexity: easy
So here it is, Mediterranean flavors that are nutrient dense and satisfying. I’ve tweaked along the way, but the key players include chicken, artichokes, white beans, and fresh herbs. This might look like a total food-coma meal, but the combination of ingredients gives you the energy you need to tackle all kinds of projects. And you won’t need a nap afterward.
Step by Step Directions
For the chicken marinade, drain the artichoke hearts reserving the juice. To a large bowl, add the chicken, artichoke juice, garlic, and oregano leaves. Drizzle with olive oil, a splash of red wine vinegar, and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
Cook the pasta in boiling salted water. Drain and set aside.
Preheat your oven to 425 F.
To a casserole dish, add the sliced onions and tomatoes. Toss with olive oil, salt, and pepper. Cook, stirring occasionally until the onions are soft and the tomatoes begin to burst about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Remove the chicken from the marinade, pat dry, and season with salt and pepper. Working in batches, brown the chicken on both sides. It will be slightly undercooked.
Remove the casserole dish from the oven. Add the cooked pasta, chicken, artichoke hearts, beans, olives, and chopped herbs. Stir to combine.
Top with grated cheese and bake for an additional 5-7 minutes until the cheese is brown and bubbling. If you like it really brown, pop it under the broiler for a minute.
Remove from the oven and garnish with fresh herbs right before serving.