This recipe is from the newest Simple and Delicious magazine. It is one of quite a few I plan to try. It was both simple and delicious! At first I didn't really think 1-1/2 cups of the penne would be enough but went with the directions and it was the perfect amount. The only changes I made were that I used boneless, skinless breasts and olive oil. Both DH and I give it two thumbs up. The flavors were wonderful. I will definitely be making this again. It would be great if you were having a buffet type menu too.
Marlene
Chicken Penne Casserole
1 1/2 cups uncooked penne pasta
1 pound boneless skinless chicken thighs -- cut into 1-inch pieces(used breasts)
1/2 cup chopped onion -- green pepper and sweet red pepper
1 1/2 teaspoons minced garlic
1 teaspoon dried basil -- oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil (used olive oil)
1 can diced tomatoes -- (14-1/2 ounces) undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese -- (8 ounces)
1/2 cup grated Romano cheese
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.
Source:
"Carmen Vanosch"