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1
Cook the pasta according to package directions; drain well.
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2
Return the pasta to the pot and set aside.
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3
Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
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4
Place the chicken on a foil-lined baking sheet and bake in a preheated 350u00b0oven for 15-20 minutes or until cooked through.
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5
Remove the pan from the oven and let the chicken cool.
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6
When it is cool enough to handle, dice the chicken and set aside.
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7
Coat a 9 x 13 inch casserole dish with cooking spray.
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8
In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
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9
Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
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10
Add the prosciutto, green and yellow peppers, capers, and basil.
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11
Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
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12
Add the chicken mixture to the reserved penne and mix well.
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13
Spread half of the mixture in prepared pan.
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14
In a bowl, combine the marinara and Alfredo sauces.
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15
Top the penne with 1 cup of sauce.
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16
Put the remaining penne mixture over the sauce, then add the remaining sauce.
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17
Sprinkle the top with Parmesan cheese.
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18
Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
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19
Remove the pan from the oven and toss the pasta thoroughly.
