Mediterranean Chicken Pasta Bake

Name: Mediterranean Chicken Pasta Bake
Prep time: 40 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 12 oz uncooked gemelli pasta (about 3 cups); 3 tablespoons olive oil; 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3); 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped red onion; 1 tablespoon finely chopped garlic (about 3 cloves); 1 bag (8 oz) fresh spinach, coarsely chopped; 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained; 1 teaspoon Italian seasoning; 1/2 cup kalamata olives, pitted and halved; 1/4 cup sun-dried tomatoes in olive oil, drained and diced; 8 oz crumbled feta cheese; 2 cups shredded Italian cheese blend (8 oz); 1 cup Progresso™ Panko Italian style crispy bread crumbs; 1/4 cup chopped fresh basil leaves

5 Ratings

5 Reviews

Kitchen Tested

Prep 40 min
Total 1 hr 20 min
Servings 8

Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.

By Betty Crocker Kitchens

Updated September 20, 2016

Make With

Progresso Breadcrumbs

Ingredients

12 oz uncooked gemelli pasta (about 3 cups)
3 tablespoons olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1 tablespoon finely chopped garlic (about 3 cloves)
1 bag (8 oz) fresh spinach, coarsely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon Italian seasoning
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in olive oil, drained and diced
8 oz crumbled feta cheese
2 cups shredded Italian cheese blend (8 oz)
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup chopped fresh basil leaves

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
2

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
3

Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
4

In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
5

In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Rotini or penne pasta are great substitutes for gemelli pasta in this recipe.
Jarred finely chopped garlic can be purchased in the produce section of the grocery store, making it convenient to use.