Ingredients
6
oz uncooked spaghetti, broken
2
tablespoons vegetable oil
1 1/2
cups grape tomatoes
1
cup pitted kalamata olives, cut in half
1/4
teaspoon crushed red pepper flakes, if desired
2
cloves garlic, finely chopped
1 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2
cups shredded Parmesan cheese (6 oz)
1/2
cup whipping cream
2
eggs, slightly beaten
1/4
teaspoon salt
1
cup shredded Cheddar-Monterey Jack cheese blend (4 oz)
1
tablespoon chopped fresh basil leaves
Preparation
Heat oven to 350°F. Spray 9 1/2-inch deep-dish pie plate with cooking spray. In 3-quart saucepan, cook and drain spaghetti as directed on package, using minimum cook time; return to saucepan.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add tomatoes, olives, pepper flakes and garlic; cook 2 to 3 minutes, stirring frequently, until tomatoes soften. Set aside 1/2 cup of the tomato mixture. Add remaining mixture to saucepan with spaghetti, stirring until blended.
Stir in chicken, 1 cup of the Parmesan cheese, the whipping cream, eggs and salt until well mixed. Spoon into pie plate. Sprinkle with remaining 1/2 cup Parmesan cheese and the Cheddar-Monterey Jack cheese.
Bake 25 to 30 minutes or until lightly browned and filling is set. Let stand 10 minutes. Cut into wedges. Top with basil and reserved tomato mixture.
