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Italian Chicken Pasta

Servings: 15 servings

Ingredients

  • 2 1/2 pounds boneless, chicken cooked, diced or chopped
  • 3 pounds whole grain pasta spiral shaped, cooked
  • 2 1/2 pounds yellow or white onions diced
  • 2 tablespoons garlic minced
  • 2 tablespoons olive oil
  • 2 1/2 pounds zucchini shredded
  • 2 1/2 pounds carrots shredded
  • 2 1/3 quarts prepared red pasta sauce low-sodium preferred
  • 1/4 cup dried parsley leaves
  • 1/4 cup dried basil leaves
  • 1/4 cup dried Italian seasoning
  • 1 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/4 pound Parmesan cheese grated

Instructions

  • Pre-heat oven to 350 degrees.
  • Cook pasta per instructions on package, set aside. This can be done in advance.
  • Cook chicken as desired with salt, pepper, – grill, bake or broil. Dice or chop, set aside. This can be done in advance.
  • Combine all ingredients – chicken, pasta, onions, garlic, oil, zucchini, carrots, pasta sauce, herbs, black pepper, Parmesan cheese.
  • Portion mixture into as many large greased casserole dishes as needed.
  • Cover casseroles with lids or parchment paper and foil.
  • Bake at 350 degrees until onions are tender and mix is hot, about 30 to 45 minutes.

Notes

* If using fresh herbs, use 3 fresh to 1 dried ratio.
* If using ground dried herbs instead of dried leaf, reduce quantity by 3/4 – i.e. – 1 cup dried leaves = 1/4 cup dried ground