Ingredients
- 1 1/2 lbs. Uncooked penne pasta
- 1 lb. Chicken breasts cut into 1 inch pieces
- 1/2 c. Each chopped onion, green pepper, sweet red pepper
- 1 1/2 tsp. Minced garlic
- 1 tsp. Each dried basil, oregano, parsley flakes
- 1/2 tsp. Salt
- 1/2 tsp. Crushed red pepper flakes
- 1 Tbsp. Vegetable oil
- 1 can (14 1/2 oz. ) diced tomatoes, undrained
- 3 Tbsp. Tomato paste
- 3/4 c. Chicken broth
- 2 c. Shredded mozzarella cheese
- 1/2 c. Grated Romano cheese
Directions
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 11x7x2 in. Baking dish. Sprinkle with half of the mozzarella and Romano. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.
