Recipe Background
If we had a "pen-nay" for the number of times we've heard people say they love this Chicken Penne Casserole, well, let's just say we'd be rolling in some serious dough, and we're not talking about the garlic bread kind. But really, you'll feel like you've hit the dinnertime jackpot once you taste the bouncy penne exploding with melty cheese, juicy chicken, and flavorful, fresh veggies... truly. Money will magically become meaningless once Chicken Penne Casserole takes over. So, join this delicious movement! It might change your life in the most delicious way!
If we had a "pen-nay" for the number of times we've heard people say they love this Chicken Penne Casserole, well, let's just say we'd be rolling in some serious dough, and we're not talking about the garlic bread kind. But really, you'll feel like you've hit the dinnertime jackpot once you taste the bouncy penne exploding with melty cheese, juicy chicken, and flavorful, fresh veggies... truly. Money will magically become meaningless once Chicken Penne Casserole takes over. So, join this delicious movement! It might change your life in the most delicious way!
Ingredients
- 1 1/2 cups penne pasta uncooked
- 1 tablespoon canola oil
- 1 pound chicken thighs boneless and skinless, cut into 1-inch pieces
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1/2 cup sweet red pepper chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups part-skim mozzarella cheese shredded
- 1/2 cup Romano cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish.
- In a large pot of salted boiling water, cook the pasta to al dente, according to the package directions. Drain.
- In a large saucepan over medium heat, heat the oil.
- Add the chicken thighs, the onions, the green peppers, the red peppers, the basil, the oregano, the parsley flakes, the salt, and the red pepper flakes to the oil and cook until the chicken thighs reach an internal temperature of 165 degrees F, about 5-7 minutes.
- Add the garlic to the chicken mixture and cook until it is fragrant, about 1 minute.
- In a blender, pulse the tomatoes and the tomato paste until they are blended.
- Stir the tomato mixture and the broth into the chicken mixture and bring it to a boil over medium-high heat.
- Reduce the heat, cover, and simmer the chicken mixture until it slightly thickens, about 10-15 minutes.
- Add the cooked pasta to the chicken mixture and toss to combine.
- Spoon 1/2 of the pasta mixture into the prepared baking dish.
- Sprinkle the chicken mixture with 1/2 of the mozzarella cheese and 1/2 of the Romano cheese.
- Repeat the layers once, starting with the pasta mixture and ending with the Romano cheese.
- Cover the casserole and bake it for 30 minutes.
- Uncover the dish and bake until the casserole is heated through, about 15-20 minutes.
- Serve.
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