Ingredients
Pasta
- 8 ounces uncooked ziti pasta (or rigatoni pasta, about 3 cups)
Vegetables and Seasonings
- 2 tablespoons unsalted butter
- 1 cup thinly sliced yellow onion
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced green bell pepper
- Salt and pepper, to taste
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
Chicken
- 2 medium boneless, skinless chicken breasts (about 1 pound, thinly sliced in half widthwise)
- 1 tablespoon Italian seasoning
Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 (7.6-ounce) package ultra-thin sliced provolone cheese (divided)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare: Preheat oven to 400°F and spray a 9×13-inch baking dish with cooking spray. Set aside for later use.
- Cook Pasta: Bring a large pot of salted water to a boil. Add ziti pasta and cook according to package instructions minus 1 minute for slightly firm pasta. Drain and immediately transfer pasta to the prepared baking dish.
- Sauté Vegetables: Melt 2 tablespoons unsalted butter in a large nonstick pan over medium-high heat. Add the sliced yellow onion, red bell pepper, green bell pepper, and season with 1/2 teaspoon salt and pepper each. Sauté for 7 to 10 minutes until the vegetables soften and turn golden brown. Remove from heat and stir in 1 tablespoon red wine vinegar. Pour this mixture over the cooked pasta in the baking dish.
- Prepare Chicken: Cut the chicken breasts in half widthwise to create four thinner cutlets. Pound gently to even thickness. Season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper each, then sprinkle 1 tablespoon Italian seasoning evenly over the pieces.
- Cook Chicken: Using the same pan (do not rinse), heat 2 tablespoons olive oil over high heat. Add the chicken pieces in a single layer and cook for 3 to 4 minutes per side, until the internal temperature reaches 160°F and the chicken is cooked through. Remove from pan, tent with foil, and let rest for 5 minutes. Then chop the chicken and add it to the sautéed peppers and onions in the baking dish with the pasta.
- Make Cheese Sauce: Return the pan to medium heat and add 4 tablespoons unsalted butter. Once melted, whisk in 4 tablespoons flour and cook for 1 minute, stirring to incorporate browned bits. Gradually whisk in 2 cups whole milk and continue cooking until the sauce thickens, about 5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and stir in half of the provolone cheese slices until partially melted. Pour the cheese sauce evenly over the chicken, peppers, and pasta mixture. Gently stir everything together until well coated.
- Bake: Smooth the top of the mixture evenly, then layer the remaining provolone cheese slices or Parmesan cheese on top. Place the baking dish uncovered into the preheated oven and bake for about 15 minutes, or until the cheese is melted and golden brown.
- Serve: Remove from the oven, garnish with freshly chopped parsley if desired, and serve immediately for best flavor and texture.
Notes
- For a slightly different flavor, you can substitute provolone with mozzarella or Parmesan cheese on top.
- If desired, you can make this dish ahead of time and refrigerate before baking; add extra baking time if baking from cold.
- Ensure chicken is cooked thoroughly by using a meat thermometer for safety.
- Use whole wheat or gluten-free pasta to accommodate dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
