Grilled Chicken Caprese Baked Penne

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This dish is simple, full of fresh, quality ingredients, quick to put together and delicious. It’s made even healthier by using Hodgson Mill Whole Wheat Penne, which is 100% whole wheat and 100% natural.

Ingredients

  • 3 small skinless, boneless chicken breasts, grilled and diced
  • 9 oz Hodgson Mill Whole Wheat Penne
  • 2 cups tomato Pasta Sauce
  • 1/2 cup heavy cream
  • 1/3 cup Romano cheese, finely grated
  • 1 clove garlic, minced
  • red pepper flakes, to taste
  • 2 cups cherry tomatoes, halved or quartered
  • 24 oz fresh mozzarella cheese, cubed
  • 1/2 cup fresh basil, sliced into thin ribbons

Directions

Cook pasta in a large pot of salted, boiling water for 7 minutes or until almost al dente.  Drain and set aside.  In a medium saucepan, combine tomato pasta sauce, heavy cream, Romano cheese, garlic, and red pepper flakes.  Cook over medium heat, stirring frequently, until cheese melts and mixture is creamy, about 4 minutes.  Set aside.  Return drained pasta to cooking pot and add chicken, tomatoes, half of the mozzarella and ¾ of the basil ribbons.  Stir to combine.  Add tomato cheese sauce to pot and stir until everything is evenly coated.  Pour mixture into a 9- to 10-inch greased baking dish and top with remaining mozzarella cheese.  Bake uncovered for 20-25 minutes or until bubbly and cheese is golden.  Serve warm with remaining basil sprinkled on top. 

Notes:I used Muir Glen Organic Tomato Basil Pasta Sauce

Adapted from cookingclassy.com



Makes approximately 6-8 servings Print this Recipe

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