Chicken Pasta Bake recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Ingredients

4 (5.5 ounce) cans tomato-vegetable juice cocktail (such as V8®)
1 (14.5 ounce) package penne pasta (such as Barilla® Plus)
2 cups water
1 (14 ounce) can artichoke bottoms, drained
1 tablespoon dried basil
2 cubes vegetable bouillon
1 pinch coriander seed
6 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 zucchini, sliced
½ red bell pepper, sliced
1 tablespoon olive oil, or as needed
¼ cup shredded Italian cheese blend, or to taste

Nutrition Info

472.6 calories
carbohydrate: 63 g
cholesterol: 68.3 mg
fat: 8 g
fiber: 6.4 g
protein: 37.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 763.2 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken, drizzle with olive oil and sprinkle with salt.

  3. Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.

Recipe Yield

6 servings

Recipe Note

Large steaming pot of pasta with chicken and vegetables. Fast to prepare and enticing to smell, your family will love this comfort food with restaurant flair. Delicious!

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