Baked Feta and Ricotta with Chicken and Pasta

Written By Hannah Magaso

Ingredients:

  • 1 1/2 cups cooked shredded chicken 

  • 2 cups cherry tomatoes 

  • 3/4 cups crumbled feta

  • 1 cup ricotta cheese

  • 2 tbls pesto

  • 1 tsp garlic powder 

  • 2 tbls olive oil

  • 1 tsp Italian seasoning 

  • 4 cups cooked protein pasta

Procedure:

  • Preheat oven to 375°.

  • Place ricotta and feta in the center of a 9 x 13 pan with the pesto in top.

  • Put tomatoes, shredded chicken and garlic powder around the edges of the pan.

  • Drizzle with olive oil and sprinkle with garlic powder and Italian seasoning.

  • Bake for 30 minutes.

  • Mix together creating a creamy sauce.

  • While baking, boil pasta according to directions.

  • Drain and serve while warm.

Hannah Magaso
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