Artichoke-Olive Chicken Bake
the Editors of Publications International, Ltd.
Artichoke-Olive Chicken Bake
Yield
Makes 8 servings
Ingredients
| 1-1/2 | cups uncooked rotini pasta |
| 1 | tablespoon olive oil |
| 1 | medium onion, chopped |
| 1/2 | green bell pepper, chopped |
| 2 | cups shredded cooked chicken |
| 1 | can (about 14 ounces) diced tomatoes with Italian-style herbs |
| 1 | can (14 ounces) artichoke hearts, drained and quartered |
| 1 | can (6 ounces) sliced black olives, drained |
| 1 | teaspoon Italian seasoning |
| 2 | cups (8 ounces) shredded mozzarella cheese |
Preparation
- Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray.
- Cook pasta according to package directions until al dente. Drain.
- Heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper; cook and stir 1 minute. Add pasta, chicken, tomatoes, artichokes, olives and Italian seasoning; mix until blended.
- Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
- Bake, covered, 35 minutes or until hot and bubbly.
Nutritional Information
| Sodium | 1497 mg |
| Protein | 21 g |
| Fiber | 7 g |
| Carbohydrate | 34 g |
| Cholesterol | 43 mg |
| Total Fat | 18 g |
| Calories | 369 |
Dietary Exchange
| Fat | 2-1/2 |
| Meat | 2 |
| Vegetable | 3 |
| Starch | 1 |
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