Recipe of Chicken Artichoke Pasta Bake

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Before you jump to Chicken Artichoke Pasta Bake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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Thus, it should be somewhat obvious that it's not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let's go back to chicken artichoke pasta bake recipe. You can cook chicken artichoke pasta bake using 22 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chicken Artichoke Pasta Bake:

1. Provide 2 of lbs. cooked chicken breasts.
2. You need 1 of small jar marinated artichoke hearts.
3. Take 1/2 cup of grated parmesan cheese.
4. Use of I box rotini pasta.
5. Prepare of The sauce.
6. Provide 1 of small can diced tomatoes.
7. Prepare 1 of large can crushed tomatoes.
8. You need 3-4 tablespoons of tomato paste.
9. You need 1 of cup+ chicken broth.
10. Provide 1 of yellow onion, diced.
11. Use of Dried oregano, basil, parsley, and rosemary. 1 TSP+ each.
12. Take of I TBSP minced garlic.
13. Prepare of I TBSP worechestire sauce.
14. Get Splash of white or red wine (optional).
15. You need 1 TSP of sugar.
16. Provide 1-2 dashes of red pepper flakes (optional).
17. Provide of Salt and pepper.
18. You need of Olive oil.
19. Take of The cheese toppjng.
20. Get of Shredded mozzarella.
21. Take of Fresh mozzarella, sliced.
22. Get of Salt and pepoer.

Instructions to make Chicken Artichoke Pasta Bake:

1. Dice up the cooked chicken breasts into small, bite size pieces and put in a medium bowl. Season with a little sea salt and pepper or season salt to taste. Add small jar of marinated artichoke hearts including all liquid. Add 1/2 cup of grated parmesan. Mix together, refrigerate while sauce is cooking..
2. In a medium sauce pan, combine all of the sauce ingredients, mix well adding olive oil as needed and bring to a boil. Reduce heat and simmer on low heat for 1-2 hours or until sauce is slightly thickened. Remove sauce from heat..
3. Cook rotini pasta according to directions on the box until al dente or not fully cooked. The pasta will finish cooking in the next step so you definitely want to undercook the pasta. Drain pasta leaving some of the water, add a little olive oil to keep pasta from sticking 😁.
4. Drain most of the excess water from the pasta and ombine all ingredients in a large bowl. Oil a deep baking dish, I like using my trusty round, red covered baking dish. Top with shredded mozzarella and sliced fresh mozzarella, season with a little salt and pepper..
5. Bake (uncovered) at 375 for 35 minutes or until bubbling and cheese has browned slightly. Carefully remove from the oven and let cool for 15-20 minutes. Serve adding a dash or two (or ten) of grated parmesan cheese and enjoy! 😋.

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