Baked Pasta with Chicken- Left Over Layering

Baked Pasta with Chicken 1/2 lb. rotini (or penne, rigatoni, maccaroni) 1 cup cut-up cooked chicken 1 tbs olive oil 1/2 onion, coarsely chopped 1/2 bell pepper (green works, but red, yellow, or orange are better), chopped 1 clove garlic, chopped 1/2 tsp Italian herb mixture pinch of red

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    Default Baked Pasta with Chicken

    Baked Pasta with Chicken
    1/2 lb. rotini (or penne, rigatoni, maccaroni)
    1 cup cut-up cooked chicken
    1 tbs olive oil
    1/2 onion, coarsely chopped
    1/2 bell pepper (green works, but red, yellow, or orange are better), chopped
    1 clove garlic, chopped
    1/2 tsp Italian herb mixture
    pinch of red pepper flakes
    1/4 cup white vermouth (optional)
    1/4 cup chicken stock
    8 - 10 tomatoes, cut in half
    1/2 cup shredded provolone (or mozzarella)
    1/4 cup shredded asiago (or Parmigiano or Romano)
    Heat oven to 400F. Cook pasta according to package directions. Drain and reserve. Heat olive oil in a large skillet over medium heat. When hot add onion and bell pepper and cook, stirring occasionally, until onion is translucent - about 4 minutes. Add garlic, herbs, and pepper flakes and cook another minute, stirring occasionally, for 1 minute. Add vermouth, if using, and reduce to a syrup. Add chicken stock and stir it into liquid, bring to a simmer and remove from heat. This is your sauce. Combine pasta, chicken, sauce, and 2/3 of cheeses in a small baking dish. Sprinkle remaining cheese on top. Bake for 20 - 25 minutes until top begins to brown. 2 servings.

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