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

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

1 1/2 c Uncooked penne pasta
1 tb Canola oil
1 lb Boned, skinned chicken; 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

Set oven @ 350-|F/175-|C.

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.

Carmen Vanosch, Vernon, British Columbia

Makes: 4 servings

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

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