Chicken and Ricotta Pasta Bake
Servings: 6
A creamy, high protein chicken and ricotta pasta bake that cooks in one dish with no boiling. About 41 grams of protein per serving.
Ingredients
- 1 tablespoon extra virgin olive oil
- 7 ounces high protein pasta, Rummo Maxima rigatoni
- 32 ounces diced tomatoes
- 2 cups water
- 1.5 pound boneless skinless chicken breast
- 16 ounces ricotta
- ½ cup chopped fresh basil
- 15 ounces diced tomatoes
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice, optional
Instructions
- Heat the oven to 400°F.
- Drizzle the olive oil across the bottom of a large baking dish.
- Add the dry pasta in an even layer, pour over the 32 ounce can of diced tomatoes, then add the 16 ounces of water. Stir so the pasta is submerged.
- Nestle the chicken breasts on top of the pasta.
- Spoon the ricotta over the chicken in dollops and scatter the basil on top.
- Pour the 15 ounce can of diced tomatoes over everything, then sprinkle the garlic salt, onion powder and Italian seasoning evenly across the top.
- Cover tightly with foil and bake about 20 minutes. Uncover and bake another 15 to 20 minutes, until the chicken reaches 165 degrees and the pasta is tender.
- Rest 5 to 10 minutes, slice or shred the chicken back into the pasta, finish with lemon if using and stir everything. Serve when slightly cooled.
Equipment
Nutrition
Serving: 1peopleCalories: 439kcalCarbohydrates: 33gProtein: 41gFat: 16gFiber: 5gNet Carbohydrates: 28g