Chicken Parmesan Casserole with Creamy Red Pepper Sauce #choppedathome @SargentoCheese

sargento7One of my absolute favorite shows to watch on the Food Network is Chopped. My girls and I love sitting down together to see what recipes the contestants are going to create with the  crazy ingredients they are challenged with. Just the other night there was a goat’s head in the basket! My kids were screaming and covering their eyes peaking through their hands as the one of the contestants ripped open the mouth to get the tongue! It was AWESOME!!

At the end of the show my girls always say to me “mommy you should go on chopped”. I love that they have some much confidence in my ability – or maybe they just want to laugh hysterically at me when I have to cut open a goat’s head. Haha! Wish I was kidding but they have that kind of humor. Anyway, we were all excited when Sargento cheese asked me to create a chopped inspired recipe using these four ingredients – Sargento 6 Chef Blends Shredded 6 Cheese Italian, chicken, red pepper, and greek yogurt. Now I didn’t get duck tongues or a whole pig but nonetheless I was up for the challenge. Bring it on!

To keep with the Chopped theme I decided to use what I had on hand in my pantry for the other ingredients – good thing I just went grocery shopping. I started to go back and forth between recipes for a little bit – ahhh so much pressure. But then it hit me like a ton of bricks. Chicken Parmesan Casserole. Okay so now I had the chicken and the cheese taken care of but what about the red pepper and greek yogurt. Think Tammy…THINK!! Oh I know…I will use the red pepper and yogurt in the sauce to make a creamy red pepper sauce.  Ding ding. I just used red pepper in a slow cooker recipe a couple weeks ago and it was delicious. And I am a greek yogurt nut so I knew it would taste great mixed into the sauce.

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MY OTHER RECIPES

Let’s get this recipe started.

I chopped up the chicken into bite size pieces then I sautéd them in some olive oil until they were cooked and no longer pink on the inside. While chicken was cooking I prepared the penne pasta al dente. Do not over cook the pasta or it will become mushy after it bakes in this dish.

After the chicken was cooked I placed it on top of the pasta.

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Next I started on the sauce. I sautéed onions, garlic, and red pepper in a little olive oil. Once they were soft and translucent I sprinkled 2 teaspoons of italian seasoning, crushed red pepper, salt, pepper and cooked for another 1-2 minutes. Then I added the crushed tomatoes and tomato sauce. I let the sauce simmer for about 15 minutes then I stirred in 1 {6-ounce) container of plain greek yogurt. I gave it a taste and thought “Geoffrey Zakarian would love this”. Awesome flavor!

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Next I stirred the sauce into the pasta and chicken. Then I sprinkled some parmesan cheese on top and slightly stirred that in.

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Last but certainly not least I sprinkled 2 cups of Sargento 6 Chef Blends Shredded 6 Cheese Italian. Oh mama!! No words to describe the excitement. Even my kids were excited!

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I covered the casserole with foil and baked for 30 minutes at 350 degrees. During that time my house transformed into an Italian restaurant. The aromas that were coming out of my kitchen were out of this world.

After it was done baking I tool the foil off and was introduced to a delicious pan of cheesy creamy healthy comfort food. Hello cheese! I loved the Sargento Chef Blends 6 Cheese Italian Blend. The mozzarella, smoked provolone, fontina, asiago, parmesan, and romano blend was the perfect variety of cheeses for this recipe. It has great flavor and melted beautifully. Perfecto!

Sargento is hosting a “chopped at home” contest and they want to see your take on the chopped challenge using Sargento cheese. Super fun and you can win $10,000 if you win!! So put on your creative hat and start whipping up some yummy recipes using Sargento cheese. The ideas are endless. You can read more about the contest here.

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My family chowed this down! Even my oldest who is trying to break records for being the pickiest eater of all time ate a bowl. She loved it! If you are looking for a new family-friendly comfort food recipe then this is it!

Chicken Parmesan Casserole with Creamy Red Pepper Sauce #choppedathome @SargentoCheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 1 tablespoon olive oil
  • 2lbs boneless skinless chicken breast, cut into small chunks
  • 1 (16 ounce) package whole grain penne, cooked al dente
  • 1 medium white onion, chopped
  • 5 cloves garlic, chopped
  • 2 red bell peppers, seeded and chopped
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 (15 ounce) cans crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) container plain greek yogurt
  • ¼ cup grated parmesan cheese
  • 1 (8-ounce) package Sargento Chefs Blends 6 Cheese Italian Blend
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium to large pan, heat olive oil over medium heat, and sauté chicken until cooked and no longer pink on the inside. Place on top of the cooked pasta in a 11 x 13 casserole dish.
  3. In the same pan as the chicken sauté onions, garlic, and red pepper until soften and onions are translucent, about 5 minutes. Sprinkle italian seasoning, crushed red pepper, salt, and pepper onto the onion mixture. Give it a couple stirs and cook for another 1-2 minutes.
  4. Stir in the crushed tomatoes and tomato sauce, bring to a boil, and simmer for 15 minutes.
  5. Slow stir in the plain greek yogurt.
  6. Stir the creamy red pepper sauce into the chicken and pasta until all of the pasta is coated with the sauce.
  7. Sprinkle and slow stir in the parmesan cheese into the pasta mixture.
  8. Sprinkle the Sargento Chefs Blends 6 Cheese Italian Blend over top.
  9. Cover with foil and bake for 30 minutes. Serve hot.
Notes
Make ahead instructions
This recipe can be made ahead completely and frozen into portions.

You can also prepare the recipe up until you bake it. Wrap in foil and freeze. Take out the night before and let thaw in the refrigerator for 24 hours. Continue with baking directions. You might need to add on 15 - 20 minutes depending if it is still frozen.

You can also prepare components of this meal ahead of time. For example, the chicken, sauce, and pasta can all be made ahead of time and frozen separately. When ready to make thaw in the refrigerator. Heat sauce on the stove then mix all the ingredients together, sprinkle cheese on top, cover with foil and continue with baking.
Nutrition Information
Serving size: 1¼ cup Calories: 401 Fat: 10 Carbohydrates: 42 WW Points +: 10 Fiber: 7 Protein: 36

Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page  or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

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  1. […] and their new Sargento® Chef Blends 4 State Cheddar. The first recipe I did for them was my Baked Chicken Parmesan with Creamy Red Pepper Sauce and it was a hit! I got great feedback from everyone, including many of […]