Baked pasta with chicken and peppers
by Tavolino
A comforting and simple baked pasta dish, perfect for using up leftover roast chicken and peppers, topped with melted cheese.
Ingredients
- Calamari pasta 200 g
- Tomato sauce 300 g
- Roast chicken breast 1 unit
- Roasted red peppers 200 g
- Sweet paprika 1 pinch
- Oregano 1 teaspoon
- Shredded cheese 100 g
Preparation
- 1
Boil water in a large pot and cook the 200 g of calamari pasta until al dente.
- 2
Drain the pasta and set aside.
- 3
Shred the roast chicken breast, removing the skin beforehand.
- 4
Cut the 200 g of roasted red peppers into strips or small pieces.
- 5
Heat a skillet and sauté the shredded chicken together with the peppers.
- 6
Add 1 pinch of sweet paprika and 1 teaspoon of oregano to the skillet; mix well.
- 7
Incorporate the drained pasta and the 300 g of tomato sauce into the skillet. Stir everything to combine the flavors.
- 8
Taste the mixture and adjust the salt if necessary.
- 9
Pour the mixture into an oven-safe dish.
- 10
Cover with the 100 g of shredded cheese.
- 11
Bake at 180 °C until the cheese is completely melted and golden.