Tuesday, November 9, 2010

Taste of Home's Chicken Penne Pasta Casserole

I like to make casseroles when I have more than five people to feed. It's less time consuming and you don't have to worry about having enough food. I chose this recipe because it was highly rated on the Taste of Home website and served it to my writing group. It takes some prep time (more than I'm used to :) but they all really liked it.


1 lb boneless skinless chicken pieces
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped red pepper
1 1/2 cups cooked Penne pasta
1 - 14 oz can diced tomatoes, undrained
3/4 cup chicken broth
3 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon dried basil
2 cups shredded Mozzarella cheese
1/2 cup grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil

  1. Saute chicken, onion, peppers and seasonings in oil until chicken is no longer pink.

  2. Add garlic.

  3. Boil pasta and cook according to directions. Drain.

  4. Separately, mix tomatoes and tomato pasted until thoroughly combined.

  5. Add chicken broth and tomatoes to chicken mixture and bring to a boil.

  6. Reduce heat and let simmer until thickened. (10-15 minutes)

  7. Add pasta and mix.

  8. Spoon half of mixture into 2 quart greased baking dish. Add half of cheeses.

  9. Top with remaining mixture and cover with remaining cheese.

  10. Bake uncovered for 30 minutes at 350 degrees.

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