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1
Cook the pasta according to the package directions and 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 of the olive oil and season with salt and pepper.
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4
Place the chicken on a baking sheet lined with foil and bake for 15 to 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 it aside.
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7
Preheat the oven to 350F.
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8
Coat a 9 x 13-inch casserole dish with cooking spray.
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9
In a large skillet set over medium-high heat, heat the remaining 1 tablespoon of olive oil.
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10
Add the cooked chicken and the garlic, and cook, stirring, for 2 minutes.
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11
Add the prosciutto, green and yellow peppers, capers, and basil.
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12
Cook, stirring frequently, for 2 to 3 minutes or until the peppers just start to soften.
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13
Add the chicken mixture to the reserved penne and mix well.
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14
Spread half of the mixture in a 9 x 13-inch casserole dish coated with cooking spray.
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15
In a medium bowl, combine the marinara and Alfredo sauces.
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16
Ta-da!
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17
Pink sauce!
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18
Top the penne with 1 cup of the pink sauce.
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19
Put the remaining penne mixture over the sauce, then add the remaining pink sauce.
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20
Sprinkle the top with Parmesan cheese.
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21
Bake for 25 to 30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
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22
Remove the pan from the oven and toss the pasta thoroughly
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23
Crystal found a clever way to make peeling garlic a snap.
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24
Zap the garlic cloves in the microwave for 15 seconds and the peels will slide right off.
