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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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âThis is my familyâs No. 1 favorite casserole recipe, says Carmen Vanosch of Vernon, British Columbia. I make it every week or two and we never tire of it. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It wonât disappoint!â Ingredients:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces |
1/2 cup each chopped onion, green pepper and sweet red pepper |
1 teaspoon each dried basil, oregano and 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:
1. 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.
2. 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.
3. 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.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.
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