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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Penne Casserole Recipe

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This recipe for Chicken Penne Casserole is from Rose & Roy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups uncooked penne pasta
1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions:
Directions:
Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.

In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.

Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.

Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

 

 

 

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