Chicken Penne Casserole

By á-2044

Ingredients

• 1 1/2 cups uncooked penne pasta
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 1/2 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• 1 - 14 1/2 oz can diced tomatoes, undrained
• 3 tablespoons tomato paste
• 3/4 cup chicken broth
• 2 cups (8 oz) 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 quart 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.