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Posted by Katerina - November 09, 2004 01:42 PM
I found this recipe posted by GG1, it was archived or something so I couldn't reply to it. I am making this tomorrow for dinner, so I thought I would repost it and I'll let you know how we like it.
ARTICHOKE-OLIVE CHICKEN BAKE
1½ cups uncooked rotini pasta
1 T olive oil
1 medium onion, chopped
½ green pepper, chopped
2 cups shredded cooked chicken
1 can (14½ oz.)diced tomatoes with Italian style herbs, undrained.
1 can (14½ oz.) artichoke hearts, drained and quartered
1 can (6 oz.) sliced black olives, drained
1 tsp dried Italian seasoning
2 cups (8 oz.) shredded mozzarella cheese
Fresh basil sprig (optional)
Preheat oven to 350º. Spray 13x9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper; cook and stir for 1 minute. Add chicken, tomatoes with juice, artichokes, pasta, olives and Italian seasoning; mix well. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese. Bake, covered for 35 minutes or until hot and bubbly. Garnish with basil if desired.
Makes 8 servings
I found this recipe posted by GG1, it was archived or something so I couldn't reply to it. I am making this tomorrow for dinner, so I thought I would repost it and I'll let you know how we like it.
ARTICHOKE-OLIVE CHICKEN BAKE
1½ cups uncooked rotini pasta
1 T olive oil
1 medium onion, chopped
½ green pepper, chopped
2 cups shredded cooked chicken
1 can (14½ oz.)diced tomatoes with Italian style herbs, undrained.
1 can (14½ oz.) artichoke hearts, drained and quartered
1 can (6 oz.) sliced black olives, drained
1 tsp dried Italian seasoning
2 cups (8 oz.) shredded mozzarella cheese
Fresh basil sprig (optional)
Preheat oven to 350º. Spray 13x9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper; cook and stir for 1 minute. Add chicken, tomatoes with juice, artichokes, pasta, olives and Italian seasoning; mix well. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese. Bake, covered for 35 minutes or until hot and bubbly. Garnish with basil if desired.
Makes 8 servings
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