Chicken and Pasta Casserole
"I confess that these measurements are my best guess. The chicken and onion were supposed to go on a pizza but when it came time to make the crust, I discovered I was out of yeast. So I made this up and I think it came out really well."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb boneless skinless chicken breast, cut into 1 inch cubes
- 1 medium onion, diced
- 2 tablespoons olive oil, divided
- 1 teaspoon curry powder
- 1 (28 ounce) can crushed tomatoes
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon sage
- 1 teaspoon oregano
- 1⁄2 teaspoon chili paste
- 2 teaspoons minced garlic
- 6 ounces penne pasta
- 2 cups shredded mozzarella cheese, divided
- 1⁄2 cup grated parmesan cheese
directions
- Saute onion in 1 T of the olive oil for about 5 minutes. Set aside.
- Use the same pan to cook the chicken cubes. Add the other 1 T of olive oil first. Cook for about 5 minutes, stirring once. Then add the curry powder. Stir to coat and simmer for another 2 to 3 minutes. Set aside.
- In a large frying pan, cook crushed tomatoes, black pepper, sage, oregano, chili paste, and garlic until bubbling. Add onions and chicken. Simmer.
- While the sauce mixture is simmering, cook the pasta. Leave it firm and drain.
- In a 2.8 liter casserole dish, combine sauce and pasta. Add 1 1/2 c of the mozzarella cheese and all the parmesan cheese. Stir well.
- Cook casserole at 375 degrees F for 25 minutes covered (it should be bubbly). Sprinkle remaining cheese on top and cook uncovered for an additional 3 to 5 minutes.
- Allow to cool for a few minutes before serving.
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