Chicken Penne Casserole

1 lb. boneless skinless chicken breasts or thighs

½ cup chopped onion

½ cup chopped red pepper

½ cup chopped green pepper

1 tsp. dried basil

1 tsp. oregano

1 tsp. parsley flakes

½ tsp. crushed red pepper flakes

1 T. oil

3 garlic cloves, minced

1 ½ cups uncooked penne pasta

14 ½ oz. diced tomatoes, undrained

3 T. tomato paste

¾ cup chicken broth

2 cups shredded mozzarella cheese

½ cup grated Romano or parmesan cheese

Directions:  In a large sauce pan with oil, sauté chicken, onion, peppers and 

seasonings until the chicken is no longer pink.  Add garlic and cook one minute 

longer.  Cook penne pasta according to package directions.  

Meanwhile, mix tomato paste and diced tomatoes.  Add tomato mixture to chicken 

mixture.  Stir in chicken broth.  Bring to a boil.  Reduce heat.  Cover and simmer for 

10-15 minutes or until slightly thickened.  

Drain pasta.  Toss with chicken mixture.  Spoon half the mixture into a greased 2 

quart baking dish.  Sprinkle with half the cheeses.  Repeat layers.  Cover.  Bake at 

350 degrees for 30 minutes.  Uncover; bake 15-20 minutes longer.

Comment:  Also works well with left over chicken or with chicken pulled from roast 

chicken.