Ingredients:

• 3 chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 orange pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 cups gluten-free fusilli pasta
• 2 cups chicken broth
• 1 cup of cherry tomatoes, cut into quarters
• 1 can (8 oz) tomato sauce
• 2 cup shredded Havarti cheese, divided
• Optional topping: chopped fresh parsley

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped chicken and cook until no longer pink, about 7 minutes.
3. Add the chopped onion, peppers and minced garlic to the skillet and sauté until softened, about 5 minutes.
4. Add the dried oregano, dried basil, salt, black pepper, and paprika to the skillet and stir to combine.
5. Add the gluten-free fusilli, chicken broth, diced cherry tomatoes, and tomato sauce to the skillet. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the macaroni is tender.
7. Stir in 1 cup of the shredded Havarti cheese until the cheese is melted and the mixture is well combined.
8. Transfer the mixture to a 9×13 inch baking dish. Sprinkle additional shredded cheese on top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh parsley, if desired, and serve hot.