Easy chicken casserole

Fill up with fiber-rich whole-grain pasta! It’ll keep you feeling fuller for longer and help to keep your digestive system healthy.

Ingredients

1 tablespoon extra-virgin olive oil, divided
8 bone-in chicken breast halves (3 to 4 ounces each)
2 medium onions, diced
3 cloves garlic, minced
4 ribs celery, diced
2/3 cup chopped basil
1/2 cup chopped parsley
1/2 cup red wine vinegar
1/3 cup sliced black olives
1/4 cup capers, drained
1 28-ounce can Italian-seasoned tomatoes, chopped
8 cups whole-grain macaroni pasta

Directions

1. In a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Add chicken breast halves. Cook 2 minutes on each side. (Chicken will not be fully cooked.) Remove chicken from skillet and set aside.
2. In the same skillet, heat 1/2 tablespoon oil over medium heat. Add onion and garlic. Cook 3 minutes. Add celery and cook 5 more minutes. Add basil, parsley, vinegar, black olives, capers and tomatoes. Stir to combine.
3. Add chicken to the sauce and turn up heat to bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until chicken is done through.
4. While chicken is cooking in sauce, prepare macaroni pasta according to package directions.
5. Place 1 chicken breast half on 1 cup cooked pasta and pour 1/2 cup sauce over the top. Serve warm.

Makes 8 servings

Recipe contains: wheat

Carb choices per serving: 3

*Option not included in nutrition facts.