Best Chicken Pepper Pasta Bake Recipes

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE

Steps:

• Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;

RACHAEL'S CHICKEN SAUSAGE, PEPPER, AND ONION PASTA FAKE-BAKE

Steps:

• Place a large pot of water on the stove to boil for pasta.
• When the water boils, salt it and cook pasta to al dente, with a bite to it.
• Prick sausages with a fork.
• Place chicken sausages in a large skillet and add 1 inch of water.
• Add 1 tablespoons extra-virgin olive oil to the skillet, (1 turn of the pan).
• Bring water to a boil then reduce heat a little.
• Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minute.
• Preheat the broiler.
• While pasta and sausage cook, heat a deep skillet over med. heat with 2 tablespoons extra-virgin olive oil (2 turns of the pan).
• Add the peppers, onions and garlic and season with salt and pepper.
• When the sausages are cooked through, slice them on an angle and add them to the peppers and onions.
• Cook together until peppers and onions are tender and sliced sausages are crisp at edges, then deglaze the pan with white wine or chicken stock.
• Stir in crushed tomatoes and bring to a bubble, reduce heat to low.
• Drain the rigatoni and return it to warm pot.
• Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.
• To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom a baking dish.
• Top with all of the pasta and then the remaining sausages and sauce.
• Cover the top of the dish with the grated Parmigiano and place under broiler 2 minute to brown cheese and set the pasta.

CHEESY CHICKEN AND PEPPER PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken, peppers, onions and garlic; cook 8 to 10 min. or until chicken is done, stirring frequently.
• Drain pasta mixture; return to saucepan. Add chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers; sprinkle with Parmesan.
• Bake 20 min. or until heated through.

CHICKEN SAUSAGE, PEPPER AND ONION PASTA FAKE-BAKE

Steps:

• Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.;Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CHICKEN & PEPPER PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
• Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
• Bake 20 min. or until heated through.