Isaacs' Home Recipes Main MainDish Recipes Chicken Penne Casserole

Chicken Penne Casserole

1-1/2 cups uncooked penne pasta
1 lb boneless skinless chicken breast, cut into 1" pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1-1/2 tsp minced garlic
1 tsp dried basil
1 tsp oregano
1 tsp 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 cup chicken broth
2 cups (8 oz) shredded part-skim mozzarella cheese
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 11x7x2" 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.

* 4 servings

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