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Mediterranean Chicken and Pepper Casserole
Recipe Information

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
  3. Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
  4. Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
  5. Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts

Calories: 479
                                      % Daily Value *
Total Fat: 27 %
Saturated Fat: 
Cholesterol: 18 %
Sodium: 28 %
Potassium: 17 %
Total Carbohydrates: 17 %
Dietary Fiber: 20 %
Protein: 57 %
Vitamin A: 
Vitamin C: 
Vitamin B6: 
This recipe was featured on BestRecipeFinder.
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