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 Make Healthy Eating A Part of Your Life.

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The first change to make is to pay more attention to what you purchase when you do your food shopping as it is likely that you have the tendency to pick up many of the things without thinking. For instance, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One wholesome substitute that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Therefore, it should be quite obvious that it's not hard to add healthy eating to your life.

We hope you got insight from reading it, now let's go back to chicken artichoke pasta bake recipe. To cook chicken artichoke pasta bake you only need 22 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Chicken Artichoke Pasta Bake:

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

Steps 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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