Chicken And Pea Casserole
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound pasta (short pasta like penne or fusilli preferred)
  • 2 chicken breasts
  • 1 package frozen peas (or fresh peas)
  • 1 cup grated parmigiano-reggiano
  • 15 ounce ricotta cheese
  • 2 eggs
  • 1 bunch fresh spinach, roughly chopped
  • sun-dried tomatoes (drained if they are in oil)
  • sun-dried tomatoes (drained if they are in oil)
  • pepper, to taste
Directions
  1. Boil water for pasta. Preheat the oven to 400 degrees.
  2. Meanwhile, dice the chicken and cook it in olive oil, salt, and pepper.
  3. Cook the pasta in the water until al dente. Two minutes before it’s done, add the peas to cook.
  4. Combine the Parmigiano-Reggiano, ricotta, and eggs.
  5. Drain the pasta, and then mix it with the chicken, cheese mix, and spinach; pour into a casserole dish.
  6. Bake in oven for 10-15 minutes, until cheese has melted. Enjoy with sun-dried tomatoes.