Dump & Bake Pasta
Making pasta for dinner has never been this simple!
Print Recipe
Ingredients
- 1 teaspoon shortening
- 1 boneless skinless chicken breast halved
- 1 cup grape tomatoes halved
- 1 zucchini chopped
- ½ cup corn
- 3 cups penne
- ¼ cup basil leaves chopped
- 2 cloves garlic grated
- ½ teaspoon salt
- 2 cups Miceli's Mozzarella Cheese shredded and divided
- 3½ cups chicken broth
Instructions
- Preheat your oven to 425℉, and grease an 11 x 7 inch baking dish with the shortening.
- Bring a pot of water to a boil, reduce the heat to medium, and then add the chicken.
- Let it cook for about 21 minutes, drain it, and then chop it.
- Add the tomatoes, zucchini, corn, penne, basil, garlic, salt, and 1½ cups of the mozzarella, and then add the mixture to the dish.
- Add the broth, cover it with foil, and then let it bake for about 60 minutes.
- Add the remaining mozzarella, and then let it bake (uncovered) for about 3 minutes.
Notes
No need to cook the penne ahead! All pasta shapes and extra cheese are welcome.