Italian Chicken Feta Pasta Bake
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Italian Chicken Feta Pasta Bake

Prep: 15 minutes
Bake: 45 minutes • Serves: 8

3 cups cavatappi pasta
1 block (8 ounces) feta cheese, drained
2 pints cherry tomatoes (4 cups)
2 garlic cloves, minced
2 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
3 cups chopped rotisserie chicken breast meat (about 12 ounces)
2 cups baby arugula

1. Preheat oven to 400°. Prepare pasta as label directs; reserve 1 cup cooking water. Drain pasta; return to saucepot and cover to keep warm.

2. In 4- to -5-quart baking dish, place cheese in center; spread tomatoes around cheese. Sprinkle with garlic, 1 tablespoon seasoning and pepper; drizzle with oil and gently toss tomatoes to coat. Bake 30 minutes or until tomatoes burst and cheese is softened.

3. In medium bowl, stir chicken and remaining 1 tablespoon seasoning.

4. Add arugula, pasta, reserved cooking water and chicken mixture to baking dish; stir until well combined and bake 15 minutes or until heated through. Makes about 8 cups.

Approximate nutritional values per serving (1 cup):
280 Calories, 12g Fat (5g Saturated), 60mg Cholesterol,
410mg Sodium, 25g Carbohydrates, 2g Fiber, 20g Protein