Recipe by Josee RC
"This recipe was thrown together when I was craving baked pasta but didn't have spaghetti or ground beef. I then decided to try my hand at an oven-baked linguine dish with chicken instead. A combination of chicken, pasta, onion, tomatoes, garlic, herbs, and cheese make this a comforting and quick oven-baked pasta."
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1 (16 ounce) package
skinless, boneless chicken breast halves, diced
diced tomatoes with juice
1 1/2 teaspoons
1 1/2 teaspoons
shredded Cheddar cheese, divided
The recipe doesn’t indicate if the tomatoes are supposed to be canned or fresh, so I used a 14-1/2 oz can as well as a few freshly-chopped Campari tomatoes. Once I started cooking the chicken mixture, I knew that 16 oz of linguine would overwhelm this casserole, so I cut back to about 12 oz, and that still was plenty of pasta (you really do want to taste the chicken-tomato mixture). I added salt, pepper, and some red pepper flakes to add a little zing. One word of caution. The recipe says to cook the chicken-tomato mixture until the liquid has almost evaporated. Don’t go overboard because the pasta will absorb some of the liquid, and my casserole ended up a little dry. Honestly, had concerns about cheddar cheese (kept thinking parmesan and mozzarella), but it was good. Just be prepared to adjust the seasonings to your tastes, and you’ll be fine. I’m the first reviewer, so none of this is meant to be negative because we did enjoy this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Baked Chicken Linguine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
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