A delicious and easy summer pasta bake using garden-fresh veggies and chicken. This versatile recipe allows you to mix and match your favorite ingredients and comes together quickly. Perfect for serving about 4 adults.
1: Start by dicing up the zucchini into bite-sized pieces. Then slice the jalapeno, removing the seeds if you'd like. Cut the kernels off the corn and set aside.
2: Dice the chicken into bite-sized pieces and season heavily with Gibson's seasoning. Cook in a pan with olive oil and remove once cooked, setting aside.
3: Meanwhile, cook the orzo.
4: Sauté the zucchini in the same pan the chicken was cooked in for 2 minutes, then add in the jalapenos and corn. Cook for 3-5 minutes, until just softened.
5: Drain the pasta and add the veggie mixture and chicken to the pasta. Add in cubed mozzarella and mix.
6: Transfer to a buttered casserole dish and top with grated parmesan. Bake uncovered at 350°F for 20 minutes, until browned on top. You can keep it in a 200°F oven until ready to serve.
