Easy Pomodoro Chicken Casserole
Two boneless Chicken Breasts, or four thighs
About 2 Cups pasta noodles, your choice. I like spirally ones.
2-3 Clove garlic
1 796ml Can crushed tomatoes
1 Bell Pepper
1-2 Tablespoon Basil
1-2 Tablespoon Oregano
Black pepper to season
About 1 Cup cheese more or less. . .
Preheat oven to 350°F, line a baking sheet with tin foil, and either lightly drizzle with olive oil, or use a kitchen cooking spray to grease the entire surface.
Place the Chicken on the tin foil in the center and Lightly season the chicken with pepper, and other seasonings if desired.
While the chicken cooks, prepare the noodles according to their package, drain and set aside.
Place in preheated oven and bake for about 25- 35 minutes or until a meat thermometer says good, or middle is white and no longer pink. Remove from oven and let cool about 10 minutes.
While the chicken cools, chop the zucchini and bell pepper. Mince the garlic, and the basil and oregano if you are using fresh herbs.
Once chicken doesn't burn you when you touch it, roughly chop it into bite sized bits.
In a large casserole dish, add the can of tomatoes, minced garlic, your herbs and season with pepper. Stir well to evenly mix everything. Stir in the chicken, zucchini, and bell pepper. Sprinkle the cheese over the top. Use any variety you like, I usually do a mix of 3:1 mozzarella to cheddar.
If you are making this ahead of time, stop now, and cover your casserole and chill. Until about 20-30 minutes before you wish to eat. Let the sit at room temperature before putting in the oven to prevent your dish from cracking. Unless you have a magic casserole that wont break when subject to extreme temperatures.
Bake in the oven at 375°F for about 20-25 minutes. Let stand in casserole about 5 minutes before serving.
So a girl at work is trying to be better in the new year, no surprise really. However she was looking at a recipe at work, from Weight-Watchers of all places for some kind of mushroom chicken recipe that they were calling healthy and satisfying. I don't mean to speak ill but I doubt the recipe on both these claims because it was made with a lot of milk, and two cups of condensed mushroom soup.
Condensed Mushroom Soup.
It is the single worst ingredient in a recipe to me. It is heavy, and thick, and does not have a great flavor. This is the ingredient which haunts my childhood, going to family pot-lucks and always there would be some casserole made with this and it would be forced upon me because so and so's kid loves it. It's a lazy ingredient and I will not have it in my house!
Sorry if you love cream of mushroom soup, or any of the many derivative recipes. It's just not for me. Though I do occasionally when I am sick, still crave a bowl of the Campbell Cream of chicken soup with soda crackers. So if you love your cream of mushroom, you go on loving it. Just know we have agreed to disagree.
So, instead how about a light, fresh, Italian inspired casserole, with fresh diced chicken, tomatoes, zucchini and peppers? Topped with some Cheese? Oh yes, that sounds much better.
Goes great with Garlic Fingers. . . if you aren't trying that hard to sculpt a better you this year.
PS: I have no idea how weight-watcher creates their point system but I know this recipe has about, 4 servings of dairy, 4 servings protein, 8 servings of vegetables and about 4 grain servings if you use a whole wheat pasta. Which is a balanced yummy meal for four lovely friends to enjoy together.