Light pasta casserole with chicken
easy
75 mins
75 mins
Ingredients
- 200 g Penne noodles
- 7-10 Tbsp Salt
- 700 g Peppers (red, green, yellow)
- 1 (70 g) Onion
- 300 g Chicken filet
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp some stalks of oregano
- 1 tin(s) (400 g) peeled tomatoes chopped
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 30 g Gouda cheese (30 % fat in dry matter)
Directions
- 1
Cook the pasta in boiling salted water according to package instructions, drain, rinse with cold water and drain. Quarter the peppers, clean, wash and cut into strips. Peel onion and cut into cubes.
- 2
Rinse chicken meat, dab dry and cut into strips. Heat oil in a pan. Brown the meat in it, season with salt and pepper and remove from the pan with a skimmer. Add onion cubes and strips of paprika to the frying fat.
- 3
Steam in the covered pan for about 5 minutes at low heat. Rinse oregano, pluck leaves and chop coarsely. Add tomatoes and oregano to the paprika vegetables, bring to the boil and season with salt, pepper and paprika.
- 4
Fold in the chicken meat. Put the noodles into a flat casserole dish (approx. 2 litres capacity). Spread the vegetable-meat mixture on top and mix carefully with the noodles. Grate cheese and sprinkle over the noodle-vegetable mass.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
Nutrition Facts
370 kcal
42 g
8 g
27 g
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