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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A nice, easy recipe for a weeknight dinner. Ingredients:
2 1/2 cups penne |
1 cup baby carrots, cut in half diagonally |
1 tablespoon butter |
12 ounces boneless skinless chicken breasts, cut into bite-size pieces |
1/2 teaspoon dried oregano |
2 cups pasta sauce, divided |
1 1/4 cups mozzarella cheese, shredded and divided |
Directions:
1. Preheat the oven to 375 degrees F.
2. Grease a 11 x 7 baking dish.
3. In a large pot of boiling salted water, cook the penne as per package instructions, stirring occasionally.
4. Stir in the carrots and cook for another 4 minutes or until the pasta is tender.
5. Drain well.
6. Meanwhile, in a large non-stick skillet, melt the butter over medium-high heat.
7. Add the chicken and oregano and cook, stirring, until the chicken is browned and no longer pink inside.
8. Toss the pasta and carrots with 2/3 cup of the pasta sauce.
9. Spread in the prepared baking dish and sprinkle with 1/2 cup of the mozzarella.
10. Place the cooked chicken pieces on top of the pasta.
11. Top with another 1/2 cup of the mozzarella and pour the remaining sauce over the cheese.
12. Cover with foil and bake for 25 minutes or until heated through.
13. Remove the foil, top with the remaining mozzarella and broil for 1 to 2 minutes until the cheese is bubbly and lightly browned.
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