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Chicken Pasta Bake Recipe

Recipe by: rccola

"Large steaming pot of pasta with chicken and vegetables. Fast to prepare and enticing to smell, your family will love this comfort food with restaurant flair. Delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken; drizzle with olive oil and sprinkle with salt.
  • 3Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.
Footnotes
  • Cook's Note:
  • Oven temperature can be lowered to 350 degrees F (175 degrees C) if slower cooking is desired.
Ingredients
  • 6 servings
  • 473 cals
  • 4 (5.5 ounce) cans tomato-vegetable juice cocktail (such as V8®)
  • 1 (14.5 ounce) package penne pasta (such as Barilla® Plus)
  • 2 cups water
  • 1 (14 ounce) can artichoke bottoms, drained
  • 1 tablespoon dried basil
  • 2 cubes vegetable bouillon
  • 1 pinch coriander seed
  • 6 skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 2 zucchini, sliced
  • 1/2 red bell pepper, sliced
  • 1 tablespoon olive oil, or as needed
  • 1/4 cup shredded Italian cheese blend, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    473
    24%
  • Fat:
    8
    12%
  • Carbs:
    63
    20%
  • Protein:
    37.6
    75%
  • Cholesterol:
    68
    23%

Based on a 2,000 calorie diet

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