MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Penne Casserole
Categories: Pasta, Poltry, Vegetables, Herbs, Cheese
Yield: 4 servings

1 1/2 c Uncooked penne pasta
1 tb Oil
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1/2 c Chopped onion
1/2 c Chopped green pepper
1/2 c Chopped sweet red pepper
1 ts Dried basil
1 ts Dried oregano
1 ts Dried parsley flakes
1/2 ts Salt
1/2 ts Crushed red pepper flakes
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
3 tb Tomato paste
3/4 c Chicken broth
2 c Shredded mozzarella cheese
1/2 c Grated Romano cheese
Minced fresh parsley; opt

Set oven @ 350ºF/175ºC.

Cook the pasta according to package directions.
Meanwhile, in a large saucepan, heat oil over medium
heat. Add the chicken, onion, peppers and seasonings;
saute until chicken is no longer pink. Add garlic; cook
1 minute longer.

In a blender, pulse the diced tomatoes and tomato paste,
covered, until blended. Add to chicken mixture. Stir in
broth; bring to a boil over medium-high heat. Reduce the
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. If desired, garnish with
parsley.

Carmen Vanosch, Vernon, British Columbia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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