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Before you jump to Chicken Artichoke Pasta Bake recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Decide To Eat.
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If you determine that your overall health is important to you, you ought to take these tips to heart. Also if you remove all the processed foods that you shouldn’t be eating anyway, you may find that you could end up living a longer life.
We hope you got benefit from reading it, now let’s go back to chicken artichoke pasta bake recipe. To cook chicken artichoke pasta bake you need 22 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Chicken Artichoke Pasta Bake:
- Take 2 lbs. cooked chicken breasts
- Prepare 1 small jar marinated artichoke hearts
- Prepare 1/2 cup grated parmesan cheese
- Use I box rotini pasta
- Get The sauce
- Prepare 1 small can diced tomatoes
- Prepare 1 large can crushed tomatoes
- Get 3-4 tablespoons tomato paste
- Prepare 1 cup+ chicken broth
- Prepare 1 yellow onion, diced
- Provide Dried oregano, basil, parsley, and rosemary. 1 TSP+ each
- Use I TBSP minced garlic
- Get I TBSP worechestire sauce
- Get Splash white or red wine (optional)
- Take 1 TSP sugar
- Use 1-2 dashes red pepper flakes (optional)
- You need Salt and pepper
- Get Olive oil
- You need The cheese toppjng
- Use Shredded mozzarella
- Take Fresh mozzarella, sliced
- Prepare Salt and pepoer
Steps to make Chicken Artichoke Pasta Bake:
- Dice up the cooked chicken breasts into small, bite size pieces and put in a medium bowl. Season with a little sea salt and pepper or season salt to taste. Add small jar of marinated artichoke hearts including all liquid. Add 1/2 cup of grated parmesan. Mix together, refrigerate while sauce is cooking.
- In a medium sauce pan, combine all of the sauce ingredients, mix well adding olive oil as needed and bring to a boil. Reduce heat and simmer on low heat for 1-2 hours or until sauce is slightly thickened. Remove sauce from heat.
- Cook rotini pasta according to directions on the box until al dente or not fully cooked. The pasta will finish cooking in the next step so you definitely want to undercook the pasta. Drain pasta leaving some of the water, add a little olive oil to keep pasta from sticking 😁
- Drain most of the excess water from the pasta and ombine all ingredients in a large bowl. Oil a deep baking dish, I like using my trusty round, red covered baking dish. Top with shredded mozzarella and sliced fresh mozzarella, season with a little salt and pepper.
- Bake (uncovered) at 375 for 35 minutes or until bubbling and cheese has browned slightly. Carefully remove from the oven and let cool for 15-20 minutes. Serve adding a dash or two (or ten) of grated parmesan cheese and enjoy! 😋
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