Baked Penne with Chicken and Tomatoes

  • 1 T. olive oil
  • 2 boneless, skinless chicken breasts -- about 8 oz.
  • 1/2 red onion -- diced
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 (15.5 oz.) can diced tomatoes -- I like to use fire-roasted with roasted garlic
  • 1 lb. dried penne pasta -- cooked and drained
  • Cooking spray
  • 2 c. shredded mozzarella cheese

Preheat the oven to 400 degrees. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Slice the chicken into bite-sized pieces and add to the hot oil, turning frequently. Sauté the chicken for 5 minutes. Add the diced onion and seasonings and cook an additional 3 minutes.

Toss the chicken mixture and diced tomatoes with the cooked pasta and toss to combine. Place into a 9x13-inch baking dish coated with cooking spray. Sprinkle the cheese evenly over the top of the casserole.

Cover with foil and bake for 25-30 minutes or until the cheese is melted and bubbly, uncovering the dish for the last 5 minutes of baking. Serve hot.

  • Yields: 6-8 servings
  • Preparation Time: 40-50 minutes
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