Mediterranean Pasta Bake
This recipe can be varied quite a bit. Exchange any ingredient with a desired amount of what is in your pantry at the time. Suggestions include green onion, capers, green yellow or orange peppers, zucchini slices, roasted red peppers, sun dried tomatoes, black olives, spinach, fresh Italian parsley, fresh thyme, and more. Use your imagination. Use garbanzo beans or other beans instead of chicken for a vegetarian dish. Omit milk, cheese, and meat for a vegan dish.
1-2 pounds chicken breast portion or bite size pieces
1 pound pasta bow-tie
2 tablespoons olive oil
6 cloves garlic minced
1 cup Fresh Onions diced
15 ounces canned tomatoes diced
1 red bell pepper diced
1 cup fresh diced
2 cups canned artichoke hearts in water, diced
1/2 cup jarred sliced kalamata olives
1/2 cup fresh basil chopped
1/2 cup fresh Parmesan cheese grated
1 cup milk
1 teaspoon red pepper flake
1/2 teaspoon salt
Heat the oil in a large fry pan.
Add garlic, red pepper and onion, cook until translucent. Add tomatoes and kale. Cook for 3 minutes; stir in red pepper flakes.
Add artichoke hearts and cook for 3 minutes. Add olives, salt and pepper, stir.
Add milk and cheese stirring until warm. Place meat in 9×13 baking pan. Place pasta and sauce on top.
Stir in basil before cooking or top each serving with it.