Check out this filling Philly Chicken Cheesesteak Casserole recipe From Fustini's
8 oz whole wheat small cut pasta (shells, orecchiette, penne)
1 tablespoon Fustini's Herbs de Provence olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 tablespoon Fustini's Iron Fish Honey vinegar
1 pound ground chicken or turkey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
4 oz cream cheese
2 teaspoons Sriracha (or to taste)
1 teaspoon Worcestershire sauce
1/2 cup mozzarella cheese, shredded, divided
4 slices provolone cheese
Step 1.
Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta
Step 2.
Meanwhile, heat olive oil in a 12-inch cast-iron or another ovenproof skillet over medium-low heat. Add onion and cook until softened, 3 to 6 minutes. Cook, stirring constantly until the onion is golden brown, 6 to 8 minutes. Add green and red bell pepper; cook until tender, about 5 minutes. Add balsamic to deglaze.
Step 3.
Increase heat to medium-high. Add chicken, garlic powder, onion powder, pepper, and salt; cook until lightly browned, about 5 minutes. Remove from heat. Add cream cheese, hot sauce, Worcestershire, and 1/4 cup mozzarella, and stir until melted and combined. Stir in the pasta and the reserved 1/2 cup of pasta water (if needed). Top with provolone and the remaining 1/4 cup of mozzarella.
Step 4.
Place oven rack in the top third of the oven and turn broiler to high. Broil the casserole until the cheeses are melted and golden, 3 to 4 minutes.
