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DUMP-AND-BAKE CHICKEN CAPRESE PASTA

Thursday, July 5, 2018 Add Comment Edit

Ingredients

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

Instructions
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Go to DUMP-AND-BAKE CHICKEN CAPRESE PASTA

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