Having people over for dinner is one of my favorite things to do lately! After a long day, it’s just so nice to hop in the kitchen, muster up a little creativity (vino always helps with that!), and make a meal to share with someone I love. Friends + Food to me is just the ultimate combination.

I’ve had 4 friends over for dinner in the last week and I’ve just been enjoying every minute of it! Dirty dishes not included 😉 But really, even that’s something a glass of wine and some good tunes can turn into a fun thing. It’s all about those silver linings!

Simple pasta meals like this make weeknight entertaining carefree and possible. I know a lot of you work during the day too, so I thought this meal would just be perfect for busy folks that still want a real meal with real flavors ready when they get home at night. And I love that it’s all baked together in one big pan, since sharing and serving is so much easier and laid back that way.

This meal definitely is BIG on the flavor thanks to kalamata olives, roasted red peppers, mushrooms, marinated artichoke hearts, feta AND mozzarella cheese, and lots of garlic, onion, and parsley! Oh, and there’s some roasted chicken in there, too. I don’t normally like chicken too much – I find it kind of blah most days – but roasting it before hand really helps pump up the flavor and add some extra oomph to this meal. However if you’re not into meat (or chicken) I think this dish can easily be turned vegetarian by just leaving it out.

So many good things in one dish!!! It’s a total winner 🙂

I hope you guys are having a great day and feel inspired to cook someone you love dinner SOON!

Loaded Greek Pasta Bake – Baker by Nature

Serves 4-6

Ingredients:

1 pound skinless, boneless chicken breast

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

4 tablespoons olive oil, divided

8 ounces ditalini (or other small noodle of your choice, cooked al dente

(1) 28 ounce can crushed tomatoes

1 cup sliced mushrooms

1 medium onion, diced

4 cloves garlic, minced

1/4 cup kalamata olives, roughly chopped

1/2 cup roasted red (and yellow, if you like) peppers, chopped

(1) 8 ounce jar marinated artichokes, drained and roughly chopped

1/2 teaspoon crushed red pepper flakes (optional)

2 tablespoons parsley, chopped

4 ounces mozzarella cheese, shredded

4 ounces feta cheese, crumbled

Instructions:

For the Chicken:

Preheat oven to 375 degrees (F). Sprinkle the chicken with the salt, pepper, garlic powder, onion powder, and cayenne, then drizzle with one tablespoon of the oil. Place chicken on a baking sheet and bake for 25 minutes. Let cool slightly before cutting into smaller pieces (if desired).

For the vegetables:

Pour 3 tablespoons of olive oil in a large skillet and set over medium heat. Add the onion and mushrooms, and cook for 5-6 minutes, or until the onions are softened and the mushrooms have taken a slightly more golden color. Add the artichokes, peppers, olives, parsley, and crushed red pepper and cook for another 4-5 minutes. Add garlic, cook for another 2 minutes, then stir in the crushed tomatoes. Let the mixture come to a light simmer, then cover and continue to simmer on low for 15 minutes.

Make your pasta bake:

Preheat oven to 400 degrees (F). Spread 1/2 of the vegetable sauce evenly into a deep baking dish, then add the pasta, then the chicken, then the remaining sauce. Sprinkle with both cheeses, and bake for 15-18 minutes, or until the cheese is lightly golden and bubbling. Serve with bread and wine (optional, of course, but highly suggested!).