Ingredients
Scale
- 8 oz whole wheat noodles
- 2 red peppers, sliced
- 1 onion, sliced
- 1 yellow squash, quartered and chopped
- 2 zucchini, quartered and chopped
- 1/2 TBS herbs de province
- salt and pepper, to taste
- 1 lb. chicken tenders breast, chopped into 1 inch cubes
- 1/4 cup olive oil + more for veggies
- 2 cloves garlic, minced
- 1 tsp. rosemary, chopped + extra for topping
- 1 tsp. thyme, chopped + extra for topping
- 1 tsp. oregano, chopped + extra for topping
- 6 oz. parmesan cheese, grated
- 1 jar of marinara sauce (I like Rao's Tomato Basil)
- 1/2 cup whole wheat bread crumbs
Instructions
- NOODLES: Prepare to al-dente according to package directions. Do not fully cook, they will finish softening in the oven. Set aside.
- ROASTED VEGGIES: Heat oven to 450 degrees. Cover baking sheet in aluminum foil, and arrange sliced/chopped veggies into a single layer. Drizzle with olive oil and sprinkle with Herbs de Province. Toss to coat. Bake in oven for 20-25 minutes,, or until veggies are tender and browned at the edges. Set aside.
- CHICKEN: In a small bowl, combine 1/4 cup olive oil, garlic, rosemary, thyme, and oregano. Store to combine. Season chicken with salt and pepper. Brush both sides of chicken with olive oil mixture. Cook chicken in a large skillet, over medium high heat until skin is golden brown (it is ok if chicken is a bit pink in the center it will finish up in the oven).
- BREADCRUMB MIXTURE: Combine bread crumbs with 1/2 tsp of thyme, oregano, and rosemary. Mix to combine. Set aside.
- ASSEMBLY: In an 8x8" casserole dish layer noodles, roasted veggies, chicken, parmesan cheese and sauce. Repeat. Top casserole with breadcrumb mixture and an additional layer of parmesan cheese.
- BAKE: Bake Chicken in a 350 degree oven for 25-30 minutes or until chicken is fully cooked and cheese is golden brown and bubbly. Top with additional chopped herbs prior to serving if desired.