Chicken and Pasta Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I confess that these measurements are my best guess. The chicken and onion were supposed to go on a pizza but when it came time to make the crust, I discovered I was out of yeast. So I made this up and I think it came out really well. Ingredients:
1 lb boneless skinless chicken breast, cut into 1 inch cubes |
1 medium onion, diced |
2 tablespoons olive oil, divided |
1 teaspoon curry powder |
1 (28 ounce) can crushed tomatoes |
1/2 teaspoon ground black pepper |
1 teaspoon sage |
1 teaspoon oregano |
1/2 teaspoon chili paste |
2 teaspoons minced garlic |
6 ounces penne pasta |
2 cups shredded mozzarella cheese, divided |
1/2 cup grated parmesan cheese |
Directions:
1. Saute onion in 1 T of the olive oil for about 5 minutes. Set aside.
2. Use the same pan to cook the chicken cubes. Add the other 1 T of olive oil first. Cook for about 5 minutes, stirring once. Then add the curry powder. Stir to coat and simmer for another 2 to 3 minutes. Set aside.
3. In a large frying pan, cook crushed tomatoes, black pepper, sage, oregano, chili paste, and garlic until bubbling. Add onions and chicken. Simmer.
4. While the sauce mixture is simmering, cook the pasta. Leave it firm and drain.
5. In a 2.8 liter casserole dish, combine sauce and pasta. Add 1 1/2 c of the mozzarella cheese and all the parmesan cheese. Stir well.
6. Cook casserole at 375 degrees F for 25 minutes covered (it should be bubbly). Sprinkle remaining cheese on top and cook uncovered for an additional 3 to 5 minutes.
7. Allow to cool for a few minutes before serving.
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