Ingredients:
1 lb boneless skinless chicken breasts, thinly sliced stir fry style
4 tablespoons cornstarch
2 tablespoons olive oil
2 small zucchini, washed peel on,sliced 1/2 inch pieces
1 (14 ounce) cans kernel corn
1 large red peppers, diced 1/2 inch pieces
1 (19 ounce) cans tomato sauce
3 roma tomatoes, chopped
2 tablespoons olive oil
1/4 cup onions, chopped
2 cloves garlic, pressed
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper
1 lb penne pasta
parmesan cheese or asiago cheese
Directions:
Cook Pasta according to pkg instructions until almost tender 8-10 minutes.
Mix corn starch with some salt & pepper and toss thr chicken to lightly coat.
Heat skillet add 2 tbsp Olive oil and stir fry the chicken until golden apprx 5 minutes- set aside.
Sauce: Mix all the sauce ingredients and bring to a simmer in a saucepan, simmer 10 minutes, remoive from heat.
Lightly grease a largedeep pie dish or other cassero;e dish.
Mix chiken & pasta and pour into the dish.
Arrange the peppers pieces, corn and zucchini on top with each vegetable occupying 1/3 of the top in a wedge shape.
You should now have a 3 colored top on the casserole with each of the vegetables carefully covering 1/3 of the top of the casserole.
Pour the sauce over all (you will likely have some extra sauce just put this in a freezer bag& freeze it for your next pasta dish).
Use enough sauce to cover the dish and contents but do not have it swimming.
Bake at 375F for 30 minutes covered and 15 minutes uncovered.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.