Baked Pennine Pasta with Chicken

Ingredients

• 2 oz pasta
• 5 oz chicken breast
• 16 oz tomatoes
• 1 cup, pieces or slices mushrooms
• 1 oz parmesan cheese, fat free
• 4 oz  mozzarella cheese, skim
• 1 tablespoon olive oil
• 1 tsp, leaves basil
• 1 tsp, leaves oregano

Directions

1. Cook pasta until it is still undercooked. It will cook while it is baking.
2. Bake the chicken breast until it is just tender.
3. Pour olive oil into sauce pan and cook mushrooms, (add some garlic if you like). Add tomatoes and cook until the tomatoes are hot.
4. Cut the cooked chicken breast into bite size pieces and add to tomato mixture.
5. Drain and rinse well the pasta in cold water. Drain again until almost all water is gone.
6. Pour pasta into a baking dish sprayed with non-stick spray. Add tomato mixture and mix well. Pour mozzarella cheese over the mixture and mix.
7. Add the parmesan cheese and bake at 375 °F (190 °C) for approximately 30 minutes. Let stand for 5 minutes before serving.
8. Note: you can change the spices and maybe add some hot chili peppers. You could also add some red and green peppers for color and taste.