This recipe is one of my and my fiancé’s favorites. It’s delicious and simple to make. Randy rarely agrees to eat leftovers, and he made an exception for this. 😉
1 lb. penne pasta
2 boneless and skinless chicken breasts or 4 thighs
24 oz. of tomato sauce
2 cups of Six Cheese Italian blend cheese
1 cup of Parmesan cheese
2 tbsp. olive oil
Salt & pepper to taste
•HOW TO MAKE IT•
1.) Preheat oven to 375 degrees F.
2.) Boil pasta for 10 minutes, or until tender, drain, and return to pot.
3.) Cube chicken, sprinkle with Italian seasoning, and cook in pan with 2 tbsp. of olive oil.
4.) Pour tomato sauce over pasta, add chicken, salt and pepper to taste, and stir until pasta and chicken are evenly coated in sauce.
5.) Pour half of pasta and chicken into a non-stick pan, cover evenly with 1 cup of Six Cheese Italian blend, 1/2 cup of Parmesan cheese, and sprinkle with Italian seasoning.
6.) Pour remaining pasta and chicken over cheese, top with remaining cheese, and sprinkle with Italian seasoning.
7.) Depending on the size of your pan and how thick you’ve layered the pasta and chicken, you’ll bake this dish for 20-35 minutes. I baked ours in a glass 9×9 dish, and let it bake for 35 minutes, checking on it at the 20 minute mark.
8.) Remove dish from oven, sprinkle with Parmesan cheese, cut, and serve.