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Sicilian Chicken Penne Bake

chicken - other, italian

2 pounds skinless boneless chicken thighs
2 tablespoons olive oil
2 onions; chopped
6 cloves garlic; minced
4 cups sliced mushrooms; about 10 ounces
2 teaspoons (each) dried basil and oregano
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1 can (28 oz) tomatoes; puréed
1 can (5-1/2 oz) tomato paste
1-1/2 cups chicken stock
1 each sweet green and red pepper; chopped
1/2 cup oil-cured black olives; pitted
3 tablespoons rinsed capers
1/2 cup chopped fresh parsley
12 ounces penne or other tube-shaped pasta
2 cups shredded aged provolone cheese
1/2 cup grated Pecorino Romano; or
Parmesan cheese

Trim fat from chicken; cut into 1-inch cubes. In Dutch oven, heat half of the oil over medium-high heat; brown chicken, in batches. Transfer to plate. Add remaining oil to pan; cook onions, garlic, mushrooms, basil, oregano, hot pepper flakes and salt, stirring occasionally, for 5 minutes or until softened. Return chicken to pan along with accumulated juices. Add tomatoes, tomato paste and chicken stock; bring to boil. Reduce heat, cover and cook for 25 minutes or until juices run clear when chicken is pierced. Add green and red peppers, olives and capers; cook, covered, for 10 minutes or until peppers are tender. Stir in parsley. (If making ahead, let cool and refrigerate.) Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain. (If making ahead, chill pasta under cold running water; drain well.) Stir pasta into sauce. Spoon half into 16-cup baking dish; sprinkle with half each of the provolone and Romano cheeses. Top with remaining pasta mixture; sprinkle with remaining cheeses. (Can be prepared to this point, covered and refrigerated for up to 8 hours.) Cover and bake in 350°F oven for 45 minutes. Uncover and bake for 30 minutes or until piping hot in centre and starting to brown.

Contributor: Canadian Living - December, 1998

Yield: 8 servings

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