Ingredients
- Chicken, cut into cubes
- Pasta
- Chicken broth
- Carrots, chopped
- Frozen peas
- Greek yogurt
- Shredded Parmesan cheese
- Garlic
- Italian seasoning
- Red pepper flakes
Directions
- Partially cook the pasta. Boil the pasta until it is slightly underdone, about 2–3 minutes less than the package directions. Drain.
- Make the sauce. In a large bowl, mix the Greek yogurt, shredded Parmesan, garlic, Italian seasoning, and 1 to 1½ cups chicken broth.
- Combine. Add the cubed chicken, pasta, rice, chopped carrots, and frozen peas. Stir well so everything is coated and the broth is evenly distributed.
- Bake. Transfer the mixture to a baking dish and cover tightly with foil. Bake at 375°F for 30–35 minutes, or until the chicken is cooked through and the carrots are tender.
- Finish. Remove the foil, sprinkle additional Parmesan over the top, and bake uncovered for another 5–10 minutes until the cheese melts and the top begins to brown.