Easy Penne Chicken Pasta

1/2 lb penne
mozarella, shredded for top

2 chicken breasts or some chicken tenders
(both work, tenders go faster)
rosemary – a few sprigs – 3-4 T chopped
olive oil

oregano – 2 T
1 28oz can tomatoes (plum whole)
1/4 – 1/3 large sweet onion – about a half cup
2 cloves garlic

1. Cook penne according to directions in one pot
2. In another pot, chop onion & garlic. Saute till soft in olive oil and dump in tomatoes and oregano. Break up tomatoes and cook for about 15 minutes till soft and sauce like.

3. In a third pan, heat olive oil and add chicken and rosemary – cook it as you normally do in a pan till done, flipping once or twice till roasty and done, then cut up into bite sized chunks.

Mix chicken, sauce, some chopped fresh tomatoes, and dump in a dish (I used an 8×8). Top with mozarella cheese and bake at 350 till cheese is bubbly and done.

For a 9×13″ dish, double it all.

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