I thought this was delicious. I wanted to let people know that there is an easier way to make this to save time and reduce clean-up. I used my large stockpot and boiled the pasta first. I then drained the pasta and let it sit in a colander in the sink. In the same pot that I made the pasta, I then cooked thinly sliced chicken in some oil, and added some fresh garlic. After the chicken was cooked, I added the other ingredients right to the pot, mixed it well, and then added the penne. No need for additional mixing bowls. I then poured the mixture into my large 9 x 13 baking stone, and had no problem fitting it all in. Next I sprinkled on the topping and baked for 30 minutes, which was plenty. I thought it was delicious and will make again. I did reduce the chicken to 1 1/2 pounds, the cheese to 2 cups, the pesto to 8 oz, and the penne to 3/4 of the box. If making again, I would do exactly the same, except use the entire box of penne. THis was a keeper! Thanks, Linda!
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I thought this was delicious. I wanted to let people know that there is an easier way to make...