- 4
- 35 mins
- 80 mins
Ingredients
- 1-1/2 cups uncooked penne pasta
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup each chopped onion, green pepper and sweet red pepper
- 1-1/2 teaspoons minced garlic
- 1 teaspoon each dried basil, oregano and parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Romano cheese
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink.
In a blender, combine tomatoes and tomato paste; cover and process until blended. 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 the mixture into a greased 2 qt. baking dish. Sprinkle with half of the mozzarella and Romano cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Yield: 4 servings.
Originally published as Chicken Penne Casserole in Simple & Delicious
January/February 2008, p35