Recipe By : Bon Appetit, Apr 1995
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
6 Chicken breast halves --
- skinless, boneless
1/2 lg Onion -- chopped
2 cl Garlic -- chopped
1 tb Dried oregano
15 oz Tomato sauce -- canned
14 1/2 oz Italian style stewed tomatoes
1/3 c Dry white wine
2 Bay leaves
8 oz Penne pasta -- cooked
1 c Mozzarella cheese -- grated
1/3 c Asiago cheese -- grated
1/3 c Parmesan cheese -- grated
Preheat oven to 375 F. Butter 13x9x2" glass baking dish. Heat oil in
heavy large skillet over high heat. Season chicken with salt and
pepper. Add chicken to skillet; saute until outside is white, about
1 minute per side. Transfer to plate. Add onion, garlic, and oregano
to skillet and saute until onion begins to soften, about 4 minutes.
Add tomato sauce, stewed tomatoes with their juices, wine, and bay
leaves and cook until sauce thickens, breaking up tomatoes with
spoon, about 8 minutes; discard bay leaves.
Line prepared dish with penne. Arrange chicken over. Spoon sauce
over, covering chicken and pasta completely. Mix cheeses in small
bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked
through and sauce bubbles, about 20 minutes.
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Per serving: 485 Calories (kcal); 18 g Total fat; (35%); 41 g Protein;
35 g Carbs; 94 mg Cholesterol; 745 mg Sodium
