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1 1/2 C unooked penne pasta

1 T Canola oil

1 lb boneless skinless chicken thighs cut into 1" pieces

1/2 C chopped onion

1/2 C chopped green pepper

1/2 C chopped red sweet pepper

1 t dried basil

1 t dried oregano

1 t parsley flakes

1/2 t salt

1/2 t red pepper flakes

3 garlic cloves minced

1 can (14.5oz) diced tomatoes

3 T Tomato paste

3/4 C chicken broth

2 C sredded mozzarella cheese

1/2 C romano cheese grated

Chicken Penne Casserole


  1. Preheat oven to 350. Cook pasta according to the package directions. Meanwhile, in a large saucepan, heat oil over medium heat. add chicken,onion, peppers, and seasonings; sauté until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
  3. Drain the pasta; toss with the chicken mixture. Spoon half of the mixture into a greased 2 qt baking dish. Sprinkle with half of the cheeses. Repeat layers.
  4. Cover and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes or until heated through.