1 1/2 c. 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.
Notes: Although not too complicated, this isn't the quickest meal to make. I think it took Brittany at least 90 minutes from start to finish. But it was really tasty, and good enough that I'd like to have it again. If it were a bit quicker to make I think it would become one of our regulars. The recipe is from the Prairie 4th Ward Recipes and Remembrances cook book.
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