Chicken Penne Pasta With Pink Sauce - cooking recipe

Ingredients

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Preparation

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