You may have noticed that Kelli (the other half of this blog) has not posted for awhile. It seems that graduate students in speech & language pathology have no time for a life outside of school. Since she and Justin have been ridiculously busy lately, I have taken food to them on occasion. Awhile back when I asked what sounded good to eat, Justin mentioned some kind of penne pasta with chicken so I started looking at recipes and decided to try this. I had all the ingredients on hand, it looked good, so I made it.
As it turned out, we all loved it! There was plenty of gooey cheese and the sauce had just a little kick from the red pepper flakes. It was delicious and will definitely find a place on our table again soon!
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1-1/2 cups uncooked penne pasta
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink.
Add garlic; cook 1 minute longer.
Cook pasta according to package directions.
Process tomatoes and tomato paste in a blender; add to chicken mixture.
Stir in broth and 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 of the mixture into a greased 2-qt. baking dish.
Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes then uncover; bake 15-20 minutes longer or until heated through.
Yield: 4 servings.