CHICKEN PENNE CASSEROLE

Prep Time: 35 minutes

Bake Time: 45 minutes

Yield: 4 servings

1. Preheat oven to 350°F.

2. Cook pasta according to package directions.

3. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings. Sauté until chicken is no longer pink. Add garlic and cook 1 minute longer.

4. In a blender, pulse tomatoes and tomato paste, covered, until blended.

5. Add to chicken mixture. Stir in broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer until slightly thickened, 10-15 minutes.

6. Drain pasta and toss with chicken mixture. Spoon half of the mixture into a greased

2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.

7. Cover and bake for 30 minutes. Uncover and bake until heated through, 15-20 minutes longer.

1½ cups uncooked penne pasta

1 tbsp canola oil

1 lb boneless skinless chicken thighs, cut into

1-inch pieces

½ cup chopped onion

½ cup chopped green pepper

½ cup chopped sweet red pepper

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley flakes

½ tsp salt ½ tsp crushed red pepper flakes

3 garlic cloves, minced

1 can (14½ oz.) diced tomatoes, undrained

3 tbsp tomato paste

¾ cup chicken broth

2 cups shredded part-skim mozzarella cheese

½ cup grated Romano cheese

NUTRITIONAL INFORMATION Amount Per Serving (1½ cups): 579 calories, 28 g fat, 128 mg cholesterol, 1,357 mg sodium, 36 g carbohydrate, 9 g sugars, 4 g fibre, 47 g protein.

“This is my family’s favourite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! ” Carmen Vanosch, Vernon, B.C.