Chicken Penne Casserole
TOTAL TIME: Prep: 35 min. Bake: 45 min.
YIELD: 4 servings.
This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia
Ingredients
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1-1/2 cups uncooked penne pasta
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1 tablespoon canola oil
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1 pound boneless skinless chicken thighs, cut into 1-inch pieces
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1/2 cup chopped sweet red pepper
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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3 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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3 tablespoons tomato paste
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3/4 cup chicken broth
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2 cups shredded part-skim mozzarella cheese
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1/2 cup grated Romano cheese
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Minced fresh parsley, optional
Directions
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1.
Preheat oven to 350°. 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.
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2.
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.
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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.
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4.
Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. If desired, garnish with parsley.
Nutrition Facts
1-1/2 cups: 579 calories, 28g fat (12g saturated fat), 128mg cholesterol, 1357mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 47g protein.
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