| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 6 |
|
Skinless boneless chicken breast halves |
| 1/2 |
lg |
Onion; chopped |
| 2 |
lg |
Garlic cloves; chopped |
| 1 |
tb |
Dried oregano |
| 1 |
cn |
(15-oz) tomato sauce |
| 1 |
cn |
(14 1/2-oz) Italian-style stewed tomatoes |
| 1/3 |
c |
Dry white wine |
| 2 |
|
Bay leaves |
| 8 |
oz |
Penne; freshly cooked |
| 1 |
c |
Grated mozzarella cheese |
| 1/3 |
c |
Grated Asiago or Romano cheese |
| 1/3 |
c |
Grated Parmesan cheese |
|
6 |
Servings |
INSTRUCTIONS
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Heat oil in
heavy large skillet over high heat. Season chicken with salt and pepper.
Add chicken to skillet;sauté until outside is white, about 1 minute per
side; transfer to plate. Add onion, garlic and oregano to skillet and sauté
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.
Bon Appétit April 1995 Scott Snyder: Portland, Oregon
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998
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