Categories: Casserole, Chicken, Main Dish

Ingredients

• 6 ounces dry penne pasta
• 3 boneless skinless chicken breasts
• 2 tablespoons olive oil
• salt
• fresh ground black pepper
• 1 cup coarsely chopped prosciutto
• 1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
• 1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
• 3 tablespoons drained capers
• 1 teaspoon dried basil, crushed
• 1 (15 ounce) jar marinara sauce (or homemade)
• 1 (10 ounce) jar alfredo sauce
• 1/3 cup grated parmesan cheese

Directions

1. Cook the pasta according to package directions; drain well.

2. Return the pasta to the pot and set aside.

3. Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.

4. Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.

5. Remove the pan from the oven and let the chicken cool.

6. When it is cool enough to handle, dice the chicken and set aside.

7. Coat a 9 × 13 inch casserole dish with cooking spray.

8. In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.

9. Add the cooked chicken and garlic; cook, stirring, for 2 minutes.

10. Add the prosciutto, green and yellow peppers, capers, and basil.

11. Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.

12. Add the chicken mixture to the reserved penne and mix well.

13. Spread half of the mixture in prepared pan.

14. In a bowl, combine the marinara and Alfredo sauces.

15. Top the penne with 1 cup of sauce.

16. Put the remaining penne mixture over the sauce, then add the remaining sauce.

17. Sprinkle the top with Parmesan cheese.

18. Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.

19. Remove the pan from the oven and toss the pasta thoroughly.

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