California Chicken Bake

It appears when veggies are thrown into a dish, people automatically name the recipe "California" whatever... Anywho, I did some tweaking to this because the original recipe, IMO, was quite bland. But here's MY new take on it! This hearty pasta dish has a lot of texture w the chicken, bell peppers, artichokes, and olives. It's a different twist to the traditional baked pasta. Hubby loved it! Sooo it's a keeper...2nd time around. This is a VERY tasty recipe, especially since it does not require a prepared sauce.  Mangia Mangia! 


Prep Time: 15 min.    Cook Time: 35 min.    Serves: 4-6


Ingredients:


1/2 lb Rotini pasta (spirals)
3 TBSP EVOO
1 small onion, chopped
1 small green pepper, chopped
2 cups shredded cooked chicken (I use leftover rotisserie chicken)
1 can (14.5 oz) seasoned diced tomatoes
1 can (14 oz) artichoke hearts, drained and cut in half
1 can (6 oz) tomato paste
2 cups (8 oz) shredded mozzarella cheese
1 can (2.25 oz) sliced black olives
1/2 small jar green olives, sliced (Yes! Try it.. it's surprisingly delish!)
2 TBSP garlic powder 
1 TBSP dried Italian seasoning


Directions:


**Spray 9 1/2 x 11 casserole dish (or somewhat similar size) w non stick spray
**Salt water and cook pasta until al dente, drain, set aside

• Heat oil in large deep pot over medium heat
• Add onion and pepper. Cook until tender. (About 5 or 6 min)
• Add chicken, tomatoes w juice, pasta, artichokes, olives, seasonings
• Add tomato paste. Then fill paste can w water and add to pot.
• Mix until combined

*Place half of chicken mixture in prepared dish; sprinkle w half of cheese. Add remaining chicken mixture. Top w remaining cheese.

Bake @ 350 degrees, covered, 30 min or until hot & bubbly