Chicken Penne Pasta Casserole

Teresa Horn

By
@Teresa_Horn

Love to cook from scratch and was in the kitchen wondering just what to fix for dinner. So after doing some major hunting and gathering in the fridge and pantry. This little recipe was born. We loved it and it will definitely be made many more times. Hope you enjoy it as much as we did. ;)


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Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really tasty and easy to throw together casserole. It has a really great Italian flavor. The red onion gives things a little bit of a sweet flavor and mixes well with the ingredients. I was a little concerned about the amount of fresh mozzarella, but 1 1/2 pounds covers the dish perfectly making it good and gooey.

Ingredients

2 large
chicken breasts, boneless and skinless
24 oz
jar of Bertolli tomato & basil sauce
6 oz
can of large black olives, drained
14 1/2 oz
can of diced tomatoes
1 lb
package of penne pasta
1 large
red onion, medium dice
2 Tbsp
fresh garlic, minced
1 Tbsp
oregano, dried
1 Tbsp
basil, dried
1 tsp
sea salt
1 tsp
black pepper, fresh ground
1 Tbsp
parsley flakes, dried
1 1/2 lb
fresh mozzarella, sliced
3 Tbsp
olive oil

Directions Step-By-Step

1
Take a large pot and fill over halfway with water and add salt to cook your penne in. Let it start heating up while you prep all the other ingredients.
2
Preheat the oven to 350. Take a large casserole dish and coat it with olive oil and or pam inside. Make sure there are no places that are not oiled and set aside.
3
Take the 2 large chicken breasts and cube them into bite size pieces and add to a bowl once done. Wash your hands thoroughly after cutting the chicken up. Using a different cutting board dice up your red onion.
4
Take your can of black olives and drain well. Cut them into halves and put them into a separate small bowl for later usage.
5
Using a wok or a large sautee pan add the olive oil to the pan and allow to heat up. Once ready add the chicken breasts, onions, minced garlic, herbs and seasonings. Stir this mixture till the chicken is fully cooked.
6
Once the chicken is fully cooked add the jar of tomato sauce, the undrained diced tomatoes and bring this mixture up to a light boil. Drop it down to a slow simmer till the pasta is done.
7
While the sauce is simmering add your penne to the boiling and salted water. Cook following the directions on the package.
8
Once the pasta is cooked drain it very well. Cut the heat off on the sauce and add the pasta to the pan then add the black olives. Stir very well making sure everything is coated and mixed together nicely.
9
Slowly add this mixture to your casserole dish making sure to get everything out of your pan. Top with the sliced fresh mozzarella cheese and place into the oven.
10
Bake till the cheese is melted and a nice golden brown approximately about 30 minutes, but check it after about 20 mins. Once cheese is melted and golden brown remove from the oven. Hope you all enjoy this dish as much as we did.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy, For Kids