Ingredients:
4 -5 tablespoons olive oil ( or as needed0)
6 boneless chicken breasts
salt and pepper ( I use seasoned salt)
1 medium onions, chopped
6 medium garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes ( or to taste)
1 (28 ounce) cans crushed tomatoes
1 (14 ounce) cans stewed tomatoes ( with juice)
1 -2 teaspoon sugar
1/2 cup dry white wine
1 large bay leaves
10 ounces dry penne pasta ( cooked to JUST firm-tender and drained, can use more if desired)
2 cups grated mozzarella cheese ( can use less)
2/3 cup grated parmesan cheese, divided ( can use more or less)
Directions:
Set oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Heat oil in a skillet.
Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
Arrange the browned chicken pieces on top of the cooked pasta.
Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
Delicious.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.