Herb Chicken Pasta Bake

This simple and delicious recipe brings the power of our complete protein lentil pasta to a healthy, easy weeknight dinner full of flavor and herbs!
  • 2 packages (16oz) of Modern Table Penne Pasta
  • 3 chicken breasts boneless, skinless
  • 2 Tbsp. rosemary, fresh
  • 2 Tbsp. thyme, fresh
  • 1 Tbsp. Extra Virgin Olive Oil
  • 8 ounces white button mushrooms sliced
  • 1 tablespoon All-Purpose flour Optional: Gluten Free Flour
  • 1 cup chicken broth low-sodium
  • 1/2 cup dry white wine
  • 2 Tbsp. Dijon mustard
  • 1/4 cup flat-leaf Italian parsley roughly chopped
  • salt and pepper - 1/4 tsp. each
  • 3 cloves garlic, fresh chopped
  • Parmesan, grated garnish
Buy the Noodles
  1. Bring a large pot of water to boil, and cook shell pasta according to package.
  2. Preheat oven to 400 degrees F. Season chicken, in a medium bowl, on both sides with salt, pepper, 1 Tbsp. rosemary and 1 Tbsp. thyme. Heat the olive oil and fresh garlic over medium heat in a large skillet. Add chicken, to the hot oil and cook for about 10 minutes or until no longer pink.

  3. Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Mushrooms should begin to sweat. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly, ~5 minutes.

  4. In a Pyrex or oven safe casserole dish, combine cooked pasta, cubed chicken, remaining herbs and mushroom sauce into the dish and mix well. Cook in oven for 15-20 minutes, and enjoy!


Recipe credit: Krolls Korner.

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