This cheesy chicken pasta casserole is perfect for a busy weeknight when you need a fast and easy dinner with minimal cleanup. Vodka sauce adds a creamy note to the sauce. If you don’t have vodka sauce on hand, add a few tablespoons of cream to regular marinara.

Ingredient

• 8 ounces whole-wheat penne

• 2 tablespoons extra-virgin olive oil, divided

• 1 cup chopped onion

• 1 pound chicken cutlets, cut into 1-inch pieces

• 1/4 teaspoon salt

• 1/4 teaspoon ground pepper

• 1 cup halved cherry tomatoes

• 1 cup thawed frozen peas

• 2 cups vodka pasta sauce

• 3/4 cup shredded part-skim mozzarella cheese

Direction

1. Bring a medium saucepan of water to a boil. Add penne and cook according to package directions. Drain.

2. Position rack in the upper third of oven. Preheat broiler to High.

3. Meanwhile, heat 1 tablespoon oil in a large broiler-safe skillet over medium heat. Add onion and cook, stirring, until softening and starting to brown, about 3 minutes. Sprinkle chicken with salt and pepper. Add the remaining 1 tablespoon oil to the skillet. Add the chicken and cook, stirring, until almost cooked through, about 5 minutes. Add tomatoes and peas; cook, stirring, until the tomatoes start to break down, about 2 minutes. Stir in vodka sauce and the drained pasta; cook, stirring, until hot and the chicken is cooked through, about 3 minutes.

4. Remove from heat and sprinkle with mozzarella. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.