Name: Mega Chicky-Cheesy Penne Pasta
Yield: 4 servings
Ingredients: 1 lb penne pasta, cooked according to directions; 1 tablespoon olive oil; 1/2 cup yellow onion, chopped; 2 tablespoons garlic, minced; 1/2 cup bell pepper, chopped (I use yellow, red and green); 1 teaspoon oregano; salt and pepper, to taste; 1/2 cup ricotta cheese; 1 cup chicken, shredded (I used poached); 1/2 cup cheddar cheese, shredded (I use a Mexican blend); 1/4 cup parmesan cheese; 1/4 cup milk; 1 (10 3/4 ounce) can cream of chicken soup, undiluted

Servings: 4 persons

1 lb penne pasta, cooked according to directions
1 tablespoon olive oil
1/2 cup yellow onion, chopped
2 tablespoons garlic, minced
1/2 cup bell pepper, chopped (I use yellow, red and green)
1 teaspoon oregano
salt and pepper, to taste
1/2 cup ricotta cheese
1 cup chicken, shredded (I used poached)
1/2 cup cheddar cheese, shredded (I use a Mexican blend)
1/4 cup parmesan cheese
1/4 cup milk
1 (10 3/4 ounce) can cream of chicken soup, undiluted

1
Saute onion, peppers and garlic in olive oil until soft. Season with oregano.
2
In a mixing bowl, combine ricotta cheese with shredded cheese and Parmesan.
3
Add soup and milk and stir to combine.
4
Add salt and pepper to taste.
5
Add softened vegetables, shredded cooked chicken and finally fold in the cooked pasta.
6
Pour into a greased casserole dish, top with additional shredded cheese and cover with foil.
7
Cook for 25 minutes. Remove foil and cook for another 5-10 or until top if browned and bubbly.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mega Chicky-Cheesy Penne Pasta

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