- 4 (5.5 ounce) cans tomato-vegetable juice cocktail (such as V8®)
- 1 (14.5 ounce) package penne pasta (such as Barilla® Plus)
- 2 cups water
- 1 (14 ounce) can artichoke bottoms, drained
- 1 tablespoon dried basil
- 2 cubes vegetable bouillon
- 1 pinch coriander seed
- 6 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 2 zucchini, sliced
- 1/2 red bell pepper, sliced
- 1 tablespoon olive oil, or as needed
- 1/4 cup shredded Italian cheese blend, or to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Mix tomato-vegetable juice cocktail, penne pasta, water, artichoke bottoms, basil, vegetable bouillon, and coriander seeds in a large oven-safe pot. Layer chicken atop pasta mixture and season with salt and pepper. Layer zucchini and red bell pepper on chicken; drizzle with olive oil and sprinkle with salt.
- Roast chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle each serving with Italian cheese blend.
05/03/2018
recipepes.com
Chicken Pasta Bake, recipe
PT15M
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5
455 calories
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