This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia

Ingredients

• 1-1/2 cups uncooked penne pasta
• 1 tablespoon canola oil
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 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 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons tomato paste
• 3/4 cup chicken broth
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated romano cheese
• minced fresh parsley, optional

Directions

1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add the chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. In a blender, pulse diced tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
3. Drain pasta; toss with chicken mixture. Spoon half the mixture into a greased 2-qt. baking dish. Sprinkle with half the cheeses. Repeat layers.
4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. If desired, garnish with parsley.