Broiled Creamy Tomato Chicken Pasta

Purpose: Family-sized tomato chicken pasta with a cold cream cheese taste
Yield: 6 portions
Prep time: 20 minutes
Cook time: 45 minutes

Equipment

Large Baking Dish (9x13)
Spatula
Large mixing bowl
Chef's knife
Cutting board
Tin foil
Can opener
Spatula
Large Cooking Pot

Ingredients

Proteins

3-4 medium-large chicken breasts (approximately 1 kg total)

Produce

2 bell peppers (diced)

Dairy

1 227 g tub of low-fat cream cheese
300 g grated mozzarella

Liquids

1⁄4 cup of water

Dry ingredients

3 1⁄2 tablespoons Bulk Fajitas Seasoning Blend
1 398 ml can of diced tomatoes
250 g short pasta of choice

Instructions

Cook pasta in boiling water 2 minutes less than instructions on packaging. Drain and set aside.
Preheat oven to 375°F.
Cut chicken into small pieces of about 1".
In a large mixing bowl, add every ingredient \textbf{except the mozzarella} and mix well until everything is blended together.
Transfer everything into a large baking dish; cover with grated mozzarella.
Cover dish with tin foil. If freezing or refrigerating for a long time, cover with a plastic wrap too.
If baking immediately, put it in the oven for 45 minutes; otherwise, put it in for 55-60 minute if refrigirated or 90-110 minutes if frozen.

Notes

Preparation note: Make sure that every bit of pasta is covered by other ingredients. If pasta cooks for this long without being drenched in liquid, it will dry out so much that it won't be consumable anymore.