mediterranean chicken + pasta bake
INGREDIENTS
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Marinade:
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1½ lbs. boneless, skinless chicken thighs, cut into bite-sized pieces*
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2 garlic cloves, thinly sliced
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2-3 tbsp. marinade from artichoke hearts
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4 sprigs of fresh oregano, leaves stripped
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olive oil
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red wine vinegar
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Bake:
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1 lb. whole wheat fusili pasta
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1 red onion, thinly sliced
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1 pint grape or cherry tomatoes, whole
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½ c. marinated artichoke hearts, roughly chopped
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½ c. white beans, rinsed + drained (I use northern white beans)
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½ c. Kalamata olives, roughly chopped
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⅓ c. parsley and basil leaves, roughly chopped
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2-3 handfuls of part-skim shredded mozzarella cheese
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salt + pepper
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Garnish:
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parsley + basil leaves
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