Mediterranean Chicken Penne Casserole

This casserole takes the flavors of a Mediterranean chicken and orzo skillet and builds them on gluten-free penne. Chicken breast is seared golden in extra virgin olive oil. Then cherry tomatoes cook down with onion, garlic and a pinch of red pepper flakes until they burst into a loose sauce. Chicken stock, oregano and a little honey go in next, and Kalamata olives, lemon juice and parsley go in at the end.

We toss the penne and chicken in the sauce and bake it until the edges brown. The feta rides along in a separate cup. Crumble it over after you reheat, or leave it off and the dish is dairy free.

No refined sugar, no seed oils, no soy, and no flour or starch in the sauce.

What is in each casserole:

• 16 oz baked casserole, a complete meal with no side
• 6 oz cooked chicken breast
• 6 oz Barilla gluten-free penne
• 4 oz cherry tomato and olive sauce
• 1 oz feta, in its own cup on the side

Reheat covered, then add the feta.

Ingredients: Chicken Breast, Barilla Gluten-Free Penne (Corn Flour, Rice Flour), Cherry Tomatoes, Chicken Stock, Kalamata Olives, Onion, Extra Virgin Olive Oil, Garlic, Lemon, Honey, Parsley, Oregano, Red Pepper Flakes, Sea Salt, Black Pepper. On the side: Feta Cheese (Milk).

Allergens: Contains Milk (feta, served on the side). Gluten-Free. Dairy-free if you leave off the feta.

Approximate nutrition (per casserole with the feta cup, estimated from the recipe, not a Nutrition Facts panel): 760 calories | 63g protein | 68g carbs | 26g fat | 5g fiber. Without the feta: 685 calories | 59g protein | 67g carbs | 20g fat.