Chicken Penne Casserole

Ingredients

  • 1 1/2cups uncooked Ronzoni gluten free penne pasta
  • 1tbsp. olive oilor avocado oil
  • 1 1/2lbs. boneless chicken thighscut into one-inch pieces
  • 1/2cup green bell pepperchopped
  • 1/2cup red bell pepperchopped
  • 1/2cup onionchopped
  • 1tsp. basil
  • 1tsp. oregano
  • 1tsp. parsley
  • 1/2tsp. sea salt
  • 1/2tsp. crushed red pepper flakes
  • 3cloves garlicminced
  • 14.5oz. can diced tomatoesundrained
  • 3tbsp. tomato paste
  • 3/4cup chicken broth
  • 8oz. mozzarella cheeseshredded (I used an Italian six-cheese blend)
  • 1cup parmesan-romano-asiago cheese blendshredded
  • fresh oreganofor garnish, if desired

Instructions

  1. Preheat oven to 350°.
  2. Grease an 8×12” 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 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.