Chicken and penne casserole with tomatoes and goat cheese
7
Points®
Total time: 1 hr 8 min • Prep: 10 min • Cook: 58 min • Serves: 6 • Difficulty: Easy
This cozy baked pasta is a dish for everyone who loves chicken. The golden Parmesan-bread crumb topping and melty goat cheese make it taste decadent and gourmet. The mushrooms and tomatoes give it garden fresh flavor which absorbs into the pasta while the dish bakes. We’ve used black beans for a sprinkle of extra color, but you can easily substitute cannellini beans for more Italian flare. You can also use any short pasta like ziti or rotini in the place of the penne if you’d like. Serve with a mixed greens salad or steamed green beans to fill-up on more veggies.
Ingredients
Uncooked pasta
8 oz, penne variety
Olive oil
2 tsp
Cremini mushroom
3 cup(s), sliced, sliced
Onion
1 medium, chopped
Tomato
2 medium, chopped
Cooked skinless boneless chicken breast
1 cup(s), chopped, cubed
Canned black beans
1 cup(s), rinsed and drained
Liquid egg substitute
½ cup(s)
Reduced sodium chicken broth
¼ cup(s)
Aged goat cheese
2 oz, low-fat, crumbled
Dried plain breadcrumbs
2 Tbsp
Grated Parmesan cheese
1 Tbsp
Fresh parsley
1 Tbsp, fresh, chopped
Instructions
1
Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.
2
Cook the pasta according to package directions; drain. Transfer to a large bowl.
3
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.
4
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.
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