Chicken Pasta Casserole

Name: Chicken Pasta Casserole
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Europe, Italian
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; Minced fresh parsley, optional

Total Time Prep: 35 min. Bake: 45 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia

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
Minced fresh parsley, optional

Directions

Preheat oven to 350°. Cook the pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add the chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
In a blender, pulse the diced tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce the heat; cover and simmer until slightly thickened, 10-15 minutes.
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 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. If desired, garnish with parsley.

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.

This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia

Recipe Creator