Recipe by rccola
"Large steaming pot of pasta with chicken and vegetables. Fast to prepare and enticing to smell, your family will love this comfort food with restaurant flair. Delicious!"
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4 (5.5 ounce) cans
tomato-vegetable juice cocktail (such as V8®)
1 (14.5 ounce) package
penne pasta (such as Barilla® Plus)
1 (14 ounce) can
artichoke bottoms, drained
skinless, boneless chicken breast halves
salt and ground black pepper to taste
red bell pepper, sliced
olive oil, or as needed
shredded Italian cheese blend, or to taste
We liked this recipe, but didn't love it. It had good overall flavor but each item by itself was by itself was bland. For instance, the pasta was bland, unless you had a piece of chicken or zucchini (unfortunately I had to sub Butternut squash for the zucchini) with it. The squash was plain, unless you had a piece of chicken or pasta with it. And the chicken was bland unless you combined that with something as well. You get the idea. I think this can easily be a 5 star recipe with some additions. Definitely needs onions and garlic. I think broccoli in with the pasta would kick that up a notch. I think also, having some cheese melt through the dish while baking would help a bunch too. I recommend this recipe with some of your own tastes added.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pasta Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 473
** Calories from Fat: 72
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