The sauce in this recipe tastes so fresh, and you mix the cheese with the pasta so it's almost like putting sauce over mac n cheese. It's very yummy, and you can use whole wheat pasta for an even healthier take.
1 lb. penne
2 T. olive oil
1 lb. boneless, skinless chicken breast, chopped into 1 in. pieces (I like to use tenders b/c they're quicker to chop
2 cloves garlic, minced
1 small onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 cans diced tomatoes with basil, garlic, and oregano
1/2 t. dried oregano
1/2 t. dried basil
2 c. grated parmesan, romano, asiago, provolone mixture (or just parmesan if you prefer)
1 T. dried parsley
1. Cook the penne according to pkg.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook it until no longer pin. Add the garlic and cook until the flavor releases, about 1 minute. Add the onion and bell pepper and cook until they begin to soften, about 3 minutes. Add the tomatoes, oregano, and basil and let simmer until the flavors are well blended, about 4 minutes. Set the chicken sauce aside until the penne is ready, covering it to keep warm.
3. Drain the penne, shaking off any excess water. Toss the penne with the cheese and parsley. Divide between bowls and top with chicken sauce.
This recipe is my own version of one from the book, Eating Well When You're Expecting, which has a lot of great recipes (even for non-pregnant people).