Chicken Penne Casserole

🧂 Ingredients

• 1 1/2 cups uncooked Ronzoni gluten free penne pasta
• 1 tbsp. olive oil

  or avocado oil
• 1 1/2 lbs. boneless chicken thighs

  cut into one-inch pieces
• 1/2 cup green bell pepper

  chopped
• 1/2 cup red bell pepper

  chopped
• 1/2 cup onion

  chopped
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1/2 tsp. sea salt
• 1/2 tsp. crushed red pepper flakes
• 3 cloves garlic

  minced
• 14.5 oz. can diced tomatoes

  undrained
• 3 tbsp. tomato paste
• 3/4 cup chicken broth
• 8 oz. mozzarella cheese

  shredded (I used an Italian six-cheese blend)
• 1 cup parmesan-romano-asiago cheese blend

  shredded
• 1 tbsp. fresh oregano

  for garnish, if desired

Instructions

• 1 Preheat oven to 350°.
• 2 Grease an 8x12” glass baking dish.
• 3 Set aside.
• 4 Cook pasta according to package directions.
• 5 Meanwhile, pour olive oil into a large skillet.
• 6 Add chicken and sauté about 5-7 minutes, turning to brown on all sides.
• 7 Add onion, bell peppers and seasonings and sauté until chicken is cooked through
  and opaque, about 8-10 minutes.
• 8 Add garlic and sauté about a minute, until garlic is fragrant.
• 9 In a blender, pulse tomatoes and paste until pureed.
• 10 Add tomato mixture to chicken mixture in skillet.
• 11 Stir in chicken broth.
• 12 Cover with lid and simmer over reduced heat about 10-15 minutes, until mixture
  is thickened.
• 13 Drain pasta in colander and toss with chicken mixture. Spread half of the pasta
  mixture into prepared baking dish.
• 14 Sprinkle with half of the cheeses.
• 15 Spread remaining pasta mixture over top of cheese layer and top again with
  remaining cheeses.
• 16 Cover with foil and bake about 30 minutes.
• 17 Remove foil and bake an additional 15-20 minutes until casserole is heated
  through.
• 18 If desired, garnish with fresh oregano and additional cheese.

Nutrition Info