chicken penne casserole

Yield:  4 servings

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup each shopped 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 Tbls canola oil

3 garlic cloves, minced

1 1/2 cups uncooked penne pasta

1 can (14 1/2 oz) diced tomatoes, undrained

3 Tbls tomato paste

3/4 cup chicken broth

2 cups (8 oz) shredded part-skim mozzarella cheese

1/2 cup grated Romano cheese

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

Cook pasta according to package directions.  Meanwhile, process tomatoes and tomato paste in a 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 the mixture into a greased 2-qt. baking dish.  Sprinkle with half of the cheeses.  Repeat layers.

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

tasteofhome . one-dish meals . april 2011