Chicken Penne Casserole

By feeferlump

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1" pieces
• 1/2 cup each; chopped onion, green pepper and sweet red pepper
• 1 tsp each; dried basil, oregano and parsley flakes
• 1/2 tsp salt
• 1/2 tsp crushed red pepper flakes
• 1 tbs canola oil
• 3 garlic cloves; minced
• 1-1/2 cups uncooked penne pasta
• 1 can (14 1/2 oz) diced tomatoes - undrained
• 3 tbs tomato paste
• 3/4 cup chicken broth
• 2 cups (8 oz) shredded skim mozzarella cheese
• 1/2 cup grated romano cheese

Preparation

Step 1

In a large saucepan, saute chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.

Cook pasta according to pkg directions. Process tomatoes and tomato paste in blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.

Drain pasta; toss with chicken mixture. Spoon half of mixture into a greased 2 qt. baking dish. Sprinkle with half of cheeses. Repeat layers..

Cover and bake at 350 for 30 minutes. Uncover, bake 15-20 minutes longer or until heated through.