A quick and delicious summer pasta bake using fresh garden veggies. This dish allows you to mix and match your favorite vegetables and is perfect for a healthy dinner.
1: Start by dicing up the zucchini into bite-sized pieces. Then slice the jalapeno, removing the seeds if you’d like.
2: Cut the kernels off the corn and set aside.
3: Dice the chicken into bite-sized pieces—seasoned heavily with Gibson’s seasoning or similar. Cook in a pan with olive oil. Remove once cooked and set aside.
4: Meanwhile, cook the orzo.
5: Saute the zucchini in the same pan the chicken was cooked in. After 2 minutes, add in the jalapenos and corn. Cook for 3-5 minutes, until just softened.
6: Drain pasta, and add veggie mixture and chicken to the pasta. Add in cubed mozzarella and mix.
7: Add to a buttered casserole dish. Top with grated parmesan. Bake uncovered at 350 for 20 minutes, until browned on top.
