Great dinner and gardening 10-5

It was cloudy and cold this morning and it dripped a few drops.  Later the clouds left, and the sun came out.  I made this wonderful chicken casserole from a recipe in the Taste of Home magazine...it turned out very tasty.  I didn't use the Romano cheese....Larry doesn't love cheese and I didn't want to load it up to much, plus I didn't have any :)

CHICKEN PENNE CASSEROLE

4 servings prep: 35 minutes bake: 45 minutes
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup EACH chopped onion, green pepper, and sweet red pepper
1 teaspoon EACH dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cupes uncooked penne pasta
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

1. In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink.
Add garlic; cook 1 minute longer.

2. Cook the penne pasta according to package directions. Meanwhile, process the diced tomatoes and tomato paste in a blender; add to the chicken mixture. Stir in the chicken broth. Bring to a boil. Reduce heat. Cover; simmer for 10-15 minutes or until slightly thickened.

3. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.

4. Cover; bake casserole at 350 degrees for 30 minutes. Uncover; bake casserole 15-20 minutes longer or until heated through.

Enjoy!!!

While the sun was on my hill of dirt I planted over 100 bulbs...took me about an hour, now we just have to wait until Spring to see how it will look.  I planted some in the two pots on the deck too.