Chicken Penne Casserole

Ingredients

1 lb chicken breast cut into one inch pieces
1/2 C chopped onion
1 C chopped peppers
1 tsp basil
1 tsp oregano
1 tsp parsley flakes
1/2 tsp salt
1 T canola oil
3 garlic cloves minced
1 1/2 cups uncooked penne pasta
1 14.5 oz can diced tomatoes, undrained
3 T tomato past
3/4 C chicken broth
2 cups mozzarella cheese
1/2 cup grated Romano cheese

Directions

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.

Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.

Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.

Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.