This casserole makes excellent leftovers, too! We had them the next day for lunch so nothing got wasted, that is for sure. What a great meal this dish turned out to be. 🙂 Enjoy making this for them as I am sure they will enjoy eating this! You can’t go wrong with a yummy pasta dish!

I actually added a bit more mozzarella. It’s the type of cheese that doesn’t taste salty at all, which is why it’s one of my favorite cheeses. You can add more or reduce the cheese depending on your preferences.

Ingredients

2 large Tyson chicken breasts, boneless and skinless

24 oz jar of Bertolli tomato & basil sauce

6 oz can of Unico large black olives, drained

14 1/2 oz can of Hunt’s diced tomatoes

1 lb package of Barilla penne pasta

1 large red onion, medium dice

2 Tbsp fresh garlic, minced

1 Tbsp McCormick oregano, dried

1 Tbsp McCormick basil, dried

1 tsp sea salt

1 tsp McCormick black pepper, fresh ground

1 Tbsp McCormick parsley flakes, dried

1 1/2 lb Sargento fresh mozzarella, sliced

3 Tbsp Bertolli olive oil

Instructions

Take a large pot and fill over halfway with water and add salt to cook your penne in. Let it start heating up while you prep all the other ingredients.

Preheat the oven to 350. Take a large casserole dish and coat it with olive oil and or pam inside. Make sure there are no places that are not oiled and set aside.

Take the 2 large chicken breasts and cube them into bite size pieces and add to a bowl once done. Wash your hands thoroughly after cutting the chicken up. Using a different cutting board dice up your red onion.

Take your can of black olives and drain well. Cut them into halves and put them into a separate small bowl for later usage.

Using a wok or a large saute pan add the olive oil to the pan and allow to heat up. Once ready add the chicken breasts, onions, minced garlic, herbs, and seasonings. Stir this mixture till the chicken is fully cooked.

Once the chicken is fully cooked add the jar of tomato sauce, the undrained diced tomatoes and bring this mixture up to a light boil. Drop it down to a slow simmer till the pasta is done.

While the sauce is simmering add your penne to the boiling and salted water. Cook following the directions on the package.

Once the pasta is cooked drain it very well. Cut the heat off on the sauce and add the pasta to the pan then add the black olives. Stir very well making sure everything is coated and mixed together nicely.

Slowly add this mixture to your casserole dish making sure to get everything out of your pan. Top with the sliced fresh mozzarella cheese and place into the oven.

Bake till the cheese is melted and a nice golden brown approximately about 30 minutes, but check it after about 20 mins. Once cheese is melted and golden brown remove from the oven. Hope you all enjoy this dish as much as we did.

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