Chicken, Peppers & Pasta Casserole

Chicken, Peppers & Pasta Casserole

1 Review
From: EatingWell Magazine, July/August 2017

You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host's house. Or bake it at home and bring it along—it's delicious at room temperature too.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 12 ounces whole-wheat fusilli
  • 16 mini sweet peppers
  • 1½ pounds boneless, skinless chicken breast, cut into ¾-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 2 medium fennel bulbs, chopped, plus ¼ cup chopped fronds
  • ⅓ cup finely chopped shallot
  • 3 tablespoons all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • ½ cup crème fraîche
  • ½ cup chopped fresh chives, divided
  • 2 tablespoons lemon juice
  • ½ cup Kalamata olives, chopped
  • ½ cup panko breadcrumbs, preferably whole-wheat

Preparation

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  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Set aside.
  2. Meanwhile, position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.
  3. Place peppers on one side of the prepared baking sheet. Toss chicken, 1 tablespoon oil, ½ teaspoon salt and pepper in a medium bowl. Place the chicken in an even layer on the other half of the baking sheet. Broil, turning once, until the peppers start to char on both sides and the chicken is no longer pink in the middle, 4 to 8 minutes. Set aside to cool slightly.
  4. Preheat oven to 400°F.
  5. Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add fennel and shallot and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add flour and stir to coat. Add broth and wine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat. Stir in crème fraîche, ¼ cup chives, lemon juice, the fennel fronds and the remaining ½ teaspoon salt. Transfer to the bowl with the pasta.
  6. Trim and quarter the peppers. Add the peppers, chicken and olives to the pasta; stir to combine. Transfer the mixture to a 9-by-13-inch pan (or similar-size 3-quart baking dish). Combine panko with the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole.
  7. Bake the casserole until hot, about 30 minutes. Serve topped with the remaining ¼ cup chives.
  • Equipment: 9-by-13-inch baking dish

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 443 calories; 16 g fat(5 g sat); 7 g fiber; 48 g carbohydrates; 26 g protein; 56 mcg folate; 59 mg cholesterol; 5 g sugars; 0 g added sugars; 2,339 IU vitamin A; 74 mg vitamin C; 80 mg calcium; 2 mg iron; 531 mg sodium; 576 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (47% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ vegetable, 2½ lean meat, 2½ fat

Reviews 1

September 16, 2017
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By: Jennifer Kleffner
This is surprisingly good. Was looking for something different to do with peppers, as the garden is overflowing with them right now. I'm not generally a fan of fennel (or anything licorice flavored) so I questioned whether it was a good idea, but couldn't figure out what to substitute for it, so just went ahead and made it with the fennel. Turned out to not be overpowering, and the lemon and creme fresh really balance it. A bit fiddly with the pot for pasta, the skillet for saute, the sheet pan for broiling, plus the final baking dish, which is the only reason I'm only giving it four stars. Husband also loved it.
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