Baked Pasta with Chicken

Preparation Time: 12 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Pasta, tender chicken, some vegetables, and lots of cheese. Nutritious and tempting!

Wash the chicken breasts and dry them with paper towels. Cut them into approximately 1.5 x 1.5 cm pieces. Wash the bell pepper and tomato. Remove the stem and seeds from the bell pepper, then slice it into thin strips. Cut the tomato into chunks. Grate the cheese.
Heat oil in a large pan. Add the chicken pieces to the hot oil and cook them over medium heat for about 10 minutes, stirring occasionally, until they are evenly browned on all sides. Then add the bell pepper and cook for another 3 minutes, stirring. Season with pepper and salt to taste. Remove the pan from the heat, add the tomato chunks, and mix well.
Place a large pot with plenty of salted water on the stove. Add the pasta to the boiling water and cook until al dente. Drain the cooked pasta well. Add the drained pasta to the pan with the chicken and vegetables. Add half of the grated cheese and mix everything well.
Preheat the oven to 180 degrees Celsius. Grease a deep ovenproof dish well. Transfer the mixture from the pan to the dish and spread it evenly. Sprinkle the remaining cheese on top and bake in the preheated oven for about 20 minutes.
Once the cheese has melted, remove the dish from the oven. Serve the dish on plates and accompany it with a large bowl of salad.

When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.