Or bake it at home and bring it along–it’s delicious at room temperature too.
Cook pasta according to package directions.
Drain and transfer to a large bowl.
Meanwhile, position a rack in upper third of oven; preheat broiler to high.
Line a rimmed baking sheet with foil.
Coat the foil with cooking spray.
Place peppers on one side of the prepared baking sheet.
Toss chicken, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a medium bowl.
Place the chicken in an even layer on the other half of the baking sheet.
Set aside to cool slightly.
Preheat oven to 400 degrees F.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Add flour and stir to coat.
Add broth and wine and bring to a simmer.
Cook, stirring occasionally, until slightly thickened, about 2 minutes.
Transfer to the bowl with the pasta.
Trim and quarter the peppers.
Add the peppers, chicken and olives to the pasta; stir to combine.
Transfer the mixture to a 9-by-13-inch pan (or similar-size 3-quart baking dish).
Combine panko with the remaining 1 tablespoon oil in a small bowl.
Sprinkle over the casserole.
Bake the casserole until hot, about 30 minutes.
Serve topped with the remaining 1/4 cup chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
