Ingredients
– 2 tablespoons olive oil
– 2 chicken breasts, cooked and shredded
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, sliced
– 1 yellow squash, sliced
– 1 cup broccoli florets
– 1 cup carrots, sliced
– Salt and pepper to taste
– 1 teaspoon Italian seasoning
– 1/2 pound penne pasta, cooked al dente
– 1 cup heavy cream
– 1 1/2 cups mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
Directions
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
3. Toss in the red and yellow bell peppers, zucchini, yellow squash, broccoli, and carrots. Season with salt, pepper, and Italian seasoning. Cook until the vegetables are just tender.
4. In a large mixing bowl, combine the shredded chicken, cooked vegetables, and cooked penne pasta. Stir in the heavy cream and half of the mozzarella cheese until well mixed.
5. Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let it rest for a few minutes before serving.