Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Dice the chicken, onion, and pepper then add all of the ingredients, except the Mozzarella/Cheddar to a large oven-safe dish.

Step 3

Rinse the chopped tomato tin with 100ml water, add it to the dish, and mix well.

Step 4

Top the dish with the mozzarella then cover with tin foil, and bake for 45 minutes covered then 5 minutes uncovered.

Step 5

Leave to rest for 5–10 minutes before serving. Enjoy!

Notes About Recipe

• Use any pasta shape you like (penne, fusilli, shells all work well).

• Low-fat cream cheese keeps it creamy without being too heavy.

• Keep covered for most of the bake to prevent drying out.

• Remove foil at the end to melt and lightly brown the cheese.

• Let sit 5 minutes before serving to thicken the sauce.

• Stores well in the fridge for 2–3 days; great for leftovers.

Affiliate disclosure: this blog contains affiliate links. This means that if you click through a link and make a decision to purchase, we will receive some compensation from the vendor; at no cost to you.

Want to try new recipes? Input your email below to recieve a weekly email with 1 recipe and nutrition tip; this is a comfortable way to learn more about nutrition and explore new recipes.

Get Social With Us