Chicken Pasta Bake

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.