BAKED CHICKEN AND SUN-DRIED TOMATOES PENNE CASSEROLE

INGREDIENTS

• 2 liters of water
• ½ teaspoon of salt
• 200 g of La Moderna® Penne Pasta
• 1 chicken breast, cleaned and cubed
• 1 tablespoon of canola oil
• 2 cloves of garlic, finely chopped
• 2 tablespoons of parsley, finely chopped
• A pinch of salt and ground black pepper
• 1 cup of sun-dried tomatoes, halved
• 1 ½ cups of heavy cream
• 2 tablespoons of unsalted butter, melted
• 1 tablespoon of dried Italian herbs
• 4 tablespoons of whole wheat bread crumbs
• 1/3 cup of parmesan cheese
• 1/3 cup of gruyere cheese

PREPARATION

1. Preheat your oven to 180°C.
2. Heat water with salt in a pot until it boils.
3. Immediately add La Moderna® Penne Pasta and cook until al dente (soft on the outside and firm on the inside); check the cooking times marked on the package.
4. Drain and set aside.
5. Mix chicken cubes with oil, garlic, parsley, salt, and pepper in a bowl.
6. Sear the chicken cubes in a hot pan and set aside.
7. Mix cream with butter and Italian herbs in a bowl.
8. Add pasta and chicken cubes; mix well to combine.
9. Pour this mixture into a baking dish and cover the surface with the mixture of cheeses, bread crumbs, and sun-dried tomatoes.
10. Bake for 12 to 18 minutes or until the cheeses are golden brown.
11. Remove from the oven, serve hot, and enjoy.