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Ingredients
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
Directions
- 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.
- 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.
- 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.
- Cover and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes or until heated through.