Chicken Caesar Pasta Bake

Pasta is always a winner in our house, and when you add broccoli and chicken it's a definite winner! I stumbled upon this recipe while browsing through the archives on Cooking During Stolen Moments, and I was instantly eager to try it.

I modified the recipe a bit, but it was absolutely delicious and I'm sure that this will become a regular in our house.

Chicken Caesar Pasta Bake - Adapted from Cooking During Stolen Moments

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cubed
  
• 3 cloves garlic, minced
• 2 tsp lemon pepper seasoning
  
• 1 lb. penne pasta
• 1 cup broccoli (fresh or frozen)
• 1 cup cauliflower (fresh or frozen)
  
• 2 cups part skim ricotta cheese
• 1 c. Reduced Fat Creamy Caesar dressing
• 1/2 t. black pepper
• 1/2 c. grated Parmesan cheese

Directions:

Preheat oven to 350 degrees

Boil water for pasta. Cook pasta until it is al dente. Drain and put aside.

In a skillet, add cubed chicken, garlic. Sprinkle chicken with lemon pepper seasoning and cook until chicken is cooked completely through.

In a large mixing bowl, combine ricotta, dressing, pepper, broccoli, cauliflower, chicken, and pasta. Toss until all pasta/vegetables are evenly coated in the sauce. Pour mixture into a 9x13 casserole dish and sprinkle evenly with Parmesan cheese. Bake in the oven at 350 degrees for 20-25 minutes.