Post by Loupy on Feb 4, 2014 14:05:00 GMT -7
Chicken Penne Casserole
From: www.tasteofhome.com/
“This is my family’s No. 1 favorite casserole recipe," says Carmen Vanosch of British Columbia. "I make it every week or two and we never tire of it. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It won’t disappoint!”
Prep: 35 min.
Bake: 45 min.
MAKES: 4 servings
Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 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 (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions
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.
Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture.
Stir in 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 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.
Uncover; bake 15-20 minutes longer or until heated through.
From: www.tasteofhome.com/
“This is my family’s No. 1 favorite casserole recipe," says Carmen Vanosch of British Columbia. "I make it every week or two and we never tire of it. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It won’t disappoint!”
Prep: 35 min.
Bake: 45 min.
MAKES: 4 servings
Ingredients
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 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 (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions
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.
Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture.
Stir in 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 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.
Uncover; bake 15-20 minutes longer or until heated through.
