Pepper & Onion Chicken Casserole

Try this recipe out for your next party! Tastes like a cross between tempora veggies and fried pickles.

INGREDIENTS:

  • 3 cups of uncooked pasta

  • 1 tbsp. olive oil

  • 1 jar of Bell-View Sweet Bell Pepper Strips 12oz.

  • 1lb. chicken breast

  • 1 small yellow onion, diced

  • 1 small red bell pepper, diced

  • 8 cherry tomatoes

  • ¼ cup of Bell-View Stuffed Manzanilla Olives

  • 1 tsp. grated lemon zest

  • ½ tsp. red pepper flakes

  • 1oz. grated parmesan cheese

  • 1oz. grated Romano cheese

  • 1oz. grated asiago cheese

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.

  2. Bring a pot of salted water to a boil. Cook pasta until flexible but not fully cooked, about 5 minutes. Drain.

  3. Heat oil in a cast iron casserole dish over medium-high heat. Add chicken and sauté until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, lemon zest, and pepper flakes. Cook and stir until onions are soft and translucent, about 5 minutes. Then add the Sweet Bell Pepper Strips into the mix. Remove from the heat; stir in half-cooked pasta, then sprinkle Pecorino Romano, Asiago, and Grana Padano over top.

  4. Bake in the preheated oven casserole is bubbling and cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

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