Dump-and-Bake Chicken Caprese Pasta Recipes


2 cups diced, cooked chicken
1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
12 ounces (about 3 cups uncooked) uncooked penne pasta
3 ½ cups low-sodium chicken broth
8 ounces (about 2 cups) shredded mozzarella cheese, divided
½ cup chopped or torn fresh basil leaves, divided
2 teaspoons minced garlic
½ teaspoon salt


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