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Chicken Penne Casserole
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| 4 ServingsPrep: 35 min. Bake: 45 min. Ingredients | |
| 1 pound | boneless skinless chicken thighs, cut into 1-inch pieces |
| 1/2 cup | chopped onion |
| 1/2 cup | green pepper |
| 1/2 cup | sweet red pepper |
| 1 teaspoon | dried basil |
| 1 teaspoon | oregano |
| 1 teaspoon | parsley flakes |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | crushed red pepper flakes |
| 1 tablespoon | canola oil |
| 3 | garlic cloves, minced |
| 1-1/2 cups | uncooked penne pasta |
| 1 can (14-1/2 ounces) | diced tomatoes, undrained |
| 3 tablespoons | tomato paste |
| 3/4 cup | chicken broth |
| 2 cups (8 ounces) | shredded part-skim mozzarella cheese |
| 1/2 cup | grated Romano cheese |
Directions
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
© Taste of Home 2014
Read more: http://www.tasteofhome.com/recipes/chicken-penne-casserole#ixzz3BoH8OzZs
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