Chicken Penne Casserole

 

This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint!

 

Total Time

Prep: 35 min. Bake: 45 min.

Makes

4 servings

 

Ingredients

• 1-1/2 cups uncooked penne pasta
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons tomato paste
• 3/4 cup chicken broth
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 350°. 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.
2. 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.
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.
4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

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.