DCB Recipe #34: Cheesy Italian Chicken Pasta

This deep covered baker recipe was adapted from an online recipe. It was good, but was missing something, maybe some Italian herbs? Anyway, worth a try, next time I'll tweak it just a bit.

Cheesy Italian Chicken Pasta

2 cups chicken broth
Small bottle of Italian dressing
2 cups macaroni, uncooked
Cherry Tomatoes (I omitted, since we don't eat tomatoes)
Broccoli Florets
1lb. Chicken Tenders, cut into bite size pieces
Shredded Italian Cheese blend

Pour chicken broth and half of the bottle of Italian dressing in bottom of baker.

Top with macaroni, tomatoes, broccoli florets, and raw chicken tenders.

Coat chicken with remaining Italian dressing from bottle, put the lid on the baker and microwave for 25-30 minutes.

Then take the lid off and put shredded cheese on top. Replace lid and allow cheese to melt.


Jill said...

Yummm... Looks delicious!!

becca said...

yum can this be done in a slow cooker

Emmy said...

Sounds so easy! And yes could it be done in a slow cooker?

Connie said...

I HAVE to make this. YUM!

Janette Johanson said...

I think I just need to come visit you for a week and enjoy all of the great food you make. I love chicken and pasta! Yum!