Chicken and Penne Casserole with Tomatoes and Goat Cheese
- Total Time
- 1:08
- Prep
- 0:10
- Cook
- 0:58
- Serves
- 6
- Difficulty
- Easy
A dish for everyone who loves chicken.
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uncooked pasta8 oz, penne variety
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olive oil2 tsp
-
cremini mushroom(s)3 cup(s), sliced
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uncooked onion(s)1 medium, chopped
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fresh tomato(es)2 medium, chopped
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cooked skinless boneless chicken breast(s)1 cup(s), chopped, cubed
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canned black beans1 cup(s), rinsed and drained
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regular liquid egg substitute½ cup(s)
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reduced-sodium chicken broth¼ cup(s)
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hard-type goat cheese2 oz, low-fat, crumbled
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dried plain breadcrumbs2 Tbsp
-
grated Parmesan cheese1 Tbsp
-
fresh parsley1 Tbsp, fresh, chopped
- Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.
- Cook the pasta according to package directions; drain. Transfer to a large bowl.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta in the bowl. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish. Top with the goat cheese.
- Combine the bread crumbs, Parmesan cheese, and parsley with the remaining 1 teaspoon oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes. Yields 1 cup per serving.