Bruschetta Chicken Feta Pasta
This Dairy Free and Gluten Free one dish pasta bake is alive with flavor while coming together with minimum effort.
Print
Pin
Servings: 4
Equipment
- Baking Dish
- Stock Pot
- Colander
Ingredients
- 1 1lbs. ground chicken
- 4 cups cherry or grape tomatoes
- 1/2 tsp dried basil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz Dairy Free feta
- 2 tbsp garlic infused olive oil
- 1 cup Bruschetta Pepper Tapenade
- 8 oz Gluten Free pasta, cooked according to package directions
- fresh basil for topping
Instructions
- Preheat oven to 375 degrees.
- In a casserole dish, add your chicken, tomatoes, feta, and bruschetta pepper tapenade.
- Drizzle with garlic olive oil and season with salt, pepper, and dried basil.
- Bake for 20-30 minutes until chicken is cooked through and the tomatoes have begun to burst.
- Using a spatula, break up the meat and thoroughly mix the ingredients.
- Add your cooked pasta and stir to combine.
- Top with basil. Serve and enjoy!
Notes
I used dairy free feta in this dish. Feel free to substitute with dairy feta.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!