“Taste of Italy” Pasta Casserole

Ingrédients

• 1 cup gluten-free pasta ((preferably fusilli or penne))
• 14 ounces chicken breast
• 4 tablespoons olive oil
• 1/2 teaspoon sweet paprika powder
• 1/2 teaspoon smoked paprika powder
• 1/4 teaspoon chili flakes
• 1/4 teaspoon kosher or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 16 ounces sweet cherry tomatoes
• 2 cloves garlic (, minced)
• 1 red bell pepper
• 1 small zucchini
• 7 ounces mozzarella cheese
• 4 tablespoons parsley (, chopped)

Préparation

1. 1

   Cook pasta in a pot of salted boiling water according to package instructions. Strain, rinse with cold water, and set aside.

2. 2

   Preheat the oven to 360°F.

3. 3

   Cut the chicken into small cubes. Heat a pan with olive oil, add the chicken, and fry until lightly browned, about 5-7 minutes, stirring occasionally. Season with sweet paprika, smoked paprika, chili flakes, salt, and pepper. Meanwhile, cut the tomatoes in half, add to the pan, and fry for 3-4 minutes until they are beginning to release their juices. Add the garlic, mix well, and remove from the heat.

4. 4

   Slice the bell pepper and zucchini into similar sized pieces and mix with the chicken and tomatoes mixture. Stir in the pasta and transfer to a large ovenproof dish. Bake for 20 minutes.

5. 5

   Tear the mozzarella with your hands into smaller pieces and sprinkle it on top of the casserole. Bake for another 5 minutes. Remove, sprinkle with fresh parsley, and serve.