Cheesy Chicken Pasta Bake
Yields: 6 to 8 servings
  • 1 box (16 ounces) pasta (I used Gemelli)
  • 1 tablespoon oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 jar (32 ounces) pasta sauce (I used tomato basil)
  • ½ cup nonfat Greek yogurt
  • 2 cups Sargento Chef Blends Shredded 6 Cheese Italian, divided
  1. Preheat oven to 375F degrees. Spray a 13x9-inch baking dish with cooking spray and set aside.
  2. In a large pot, cook pasta to al dente according to package directions.
  3. While pasta is cooking, heat oil in a large nonstick skillet. Add onions and pepper, and cook for 5 minutes, or until softened. Add garlic and cook for one minutes, or until fragrant. Move cooked vegetables into a bowl.
  4. Place chicken in the same nonstick skillet and cook until no longer pick (about 3 to 6 minutes, depending on the size of the pieces). Add vegetables and stir.
  5. Put pasta back into large pot. Add vegetables and toss to combine. Pour in pasta sauce and Greek yogurt, 1 cup cheese and stir until combined. Pour into prepared baking dish. Sprinkle with remaining cheese and cover with foil to bake for 10 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is melted an bubbly.
Recipe by My Site at