Mediterranean Chicken and Pepper Casserole

01Method

1. 1

   Set the oven to 350°F (175°C) and allow it to preheat fully.

2. 2

   Bring a generously salted pot of water to a boil. Parboil the mafalda pasta until pliable but still undercooked, about 5 minutes, then drain and set aside.

3. 3

   Warm the oil in a cast iron casserole over medium-high heat. Add the chicken strips and cook, stirring occasionally, until golden, 3–5 minutes. Stir in the onion, both bell peppers, cherry tomatoes, olives, thyme, lemon zest, and red pepper flakes. Continue cooking until the onion softens and turns translucent, about 5 minutes. Take the pan off the heat, fold in the parboiled pasta, and scatter both cheeses evenly over the surface.

4. 4

   Transfer to the oven and bake until the casserole is bubbling and the cheese topping is melted and lightly browned, about 15 minutes. Allow to rest for 5 minutes before serving.