Ingredients
1-1/2 cups uncooked penne pasta1 tablespoon canola oil1 pound boneless skinless chicken thighs, cut into 1-inch pieces1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon dried parsley flakes1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes3 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained3 tablespoons tomato paste3/4 cup chicken broth2 cups shredded part-skim mozzarella cheese1/2 cup grated Romano cheese
Preparation
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.
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.
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.
