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Ingredients
- 1:
- 1 1 1 pkg. PERDUE® HARVESTLAND® Ground Chicken
- 2 2 2 tbsp. olive oil
- 1 1 1 onion, chopped
- 4 4 4 cloves garlic, minced
- 1 1 1 tbsp. dried Italian herbs
- 3/4 3/4 3/4 tsp. salt
- 1 1 1 can diced tomatoes (28 ounces)
- 1 1 1 bay leaf
- 12 12 to oz. orcchiette pasta, cooked to al dente and drained
- 1 1 1 cup shredded mozzarella cheese
- 1/4 1/4 1/4 cup shredded Parmesan cheese
- 1/4 1/4 1/4 cup fresh parsley, finely chopped
- INSTRUCTIONS
- Cook
- 2:
- Bake
- 3:
- Serve
- 5 for 5 minutes before serving.
- TIP
- If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.
Details
Cooking time 55mins
Preparation
Step 1
INSTRUCTIONS
STEP 1:
Cook
Heat the oil in a deep, straight-sided skillet set over medium heat. Crumble in the chicken. Cook for 5 minutes or until browned. Add the onion, garlic, herbs and salt. Cook, stirring often, for 5 minutes or until softened. Add the tomatoes and bay leaf; bring to a boil. Simmer, stirring occasionally, for 30 minutes or until reduced.
STEP 2:
Bake
Toss the cooked orcchiette with the tomato sauce. Transfer to a 9x13-inch casserole dish. Preheat the broiler to high; position the rack to the center of the oven. Toss the mozzarella with the Parmesan cheese and parsley; sprinkle over the pasta. Broil for 5 minutes or until cheese is melted and lightly browned.
STEP 3:
Serve
Rest for 5 minutes before serving.
TIP
If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.
Serves 6
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