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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This is the best casserole! I use frozen vegetables, whole wheat penne, and olive oil spray and it comes out excellent! It won't disappoint! Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1 teaspoon oregano |
1 teaspoon parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 1/2 cups dry penne pasta |
16 ounces spaghetti sauce |
3/4 cup chicken broth |
8 ounces mozzarella cheese, shredded |
Directions:
1. In a large saucepan, saute the chicken, onion, peppers, garlic, and seasonings in oil until chicken is no longer pink.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
3. Preheat oven to 350°.
4. Cook pasta according to package directions, and drain. Toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheese. Repeat layer.
5. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer.
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