Mediterranean Pasta Casserole with Chicken

Cook the pasta according to the package instructions, drain and put in a baking dish.

• 2.6 oz Penne, whole grain

Cut the mushrooms into quarters, halve the tomatoes, slice the pepper into thin strips. Add the mushrooms, pepper, tomatoes, and olives to the baking dish.

• 3.5 oz Mushrooms
• 3.5 oz Cherry tomatoes
• ½ Bell pepper, yellow (~ 2.5 oz)
• 1.1 oz Black olives

Finely chop the garlic and add into the baking dish. Cut the chicken breast into bite-size pieces.

• 1 Garlic clove (~ 0.1 oz)
• 4.4 oz Chicken breast

Preheat the oven to 400 °F.

Heat the canola oil in a non-stick frying pan over high heat and fry the chicken breast pieces until golden brown and transfer to a baking dish.

• 1 tsp Canola oil

In a bowl, whisk the milk and eggs and season with salt and pepper.

• ¼ cup Low fat milk
• 3 Eggs (~ 5.8 oz)
• Salt
• Black pepper

Transfer the egg-milk mixture, basil, and rosemary into the baking dish and mix well. Slice the mozzarella thinly and top the casserole with it.

• 1 tsp Basil leaves, dried
• 1 tsp Rosemary leaves, dried
• 3.5 oz Mozzarella, reduced fat

Bake for approx. 20-30 minutes until the cheese is golden brown.

Enjoy your meal!