Philly Chicken Cheesesteak Casserole
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Philly Chicken Cheesesteak Casserole
Category
Meat and Poultry
Ingredients
- 8 oz whole wheat small cut pasta (shells, orecchiette, penne)
- 1 tablespoon Fustini's Herbs de Provence olive oil
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 1 pound ground chicken or turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 4 oz cream cheese
- 2 teaspoons Sriracha (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/2 cup mozzarella cheese, shredded, divided
- 4 slices provolone cheese
Directions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta
- Meanwhile, heat olive oil in a 12-inch cast-iron or another ovenproof skillet over medium-low heat. Add onion and cook until softened, 3 to 6 minutes. Cook, stirring constantly until the onion is golden brown, 6 to 8 minutes. Add green and red bell pepper, cook until tender, about 5 minutes. Add balsamic to deglaze.
- Increase heat to medium-high. Add chicken, garlic powder, onion powder, pepper, and salt, cook until lightly browned, about 5 minutes. Remove from heat. Add cream cheese, hot sauce, Worcestershire, and 1/4 cup mozzarella, and stir until melted and combined. Stir in the pasta and the reserved 1/2 cup of pasta water (if needed). Top with provolone and the remaining 1/4 cup of mozzarella.
- Place oven rack in the top third of the oven and turn broiler to high. Broil the casserole until the cheeses are melted and golden, 3 to 4 minutes.