Easy one dish meal using a different shape of pasta! Quantities can easily be adjusted and you can substitute other types of veggies as desired.
Ingredients
- 1 to 2 cups of orzo pasta (looks like rice)
- 1/2 small jar sun dried tomatoes in oil, chopped
- 1/2 cup yellow onions, diced (or leeks, or green onion)
- 2-3 handfuls of fresh spinach (can substitute frozen)
- 1 cup of chunked squash, your choice
- 3-4 cups of broth (I use veggie)
- 1 cup of heavy cream (optional)
- 4-6 small chicken breasts
- 1/2 c zesty italian salad dressing
- 1/2 cup grated parmessan cheese
- 1 lemon
- salt / pepper to taste
Directions
- Heat oven to 400F
- Choose a deep (4″ or more) 9×13 casserole dish.
- Layer the ordzo pasta, sun dried tomatoes (plus some of the oil), onions, spinach and squash in the dish. Add salt / pepper (I like to use Spicy Pepper Medley). Mix well.
- Add the broth and cream (if using) and mix well. I omit the cream for my lactose intolerant peeps and it works just as well with only broth. The broth should almost come to the top of the pasta / veggie mix.
- On a cutting board, score the tops of the chicken breasts into diamonds. Drizzle italian salad dressing over top. Alternatively, chunk the chicken into a bowl and add the italian salad dressing and mix well.
- Layer the chicken on top of the pasta / veggie mixture.
- Cover with tin foil and place in oven for 1 hour. Check around the 30 minute mark and add more broth if necessary.
- After 1 hour, remove the foil and sprinkle on the parmessan cheese. Return to the oven for a few minutes to melt the cheese.
- When the cheese is melted, remove from the oven and squeeze lemon juice all over the chicken. Enjoy!
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