Ingredients
-
8 ounces whole wheat penne or 8 ounces penne
-
2 teaspoons olive oil
-
1 medium onion, diced
-
4 garlic cloves, minced
-
1/4 teaspoon crushed red pepper flakes
-
1/2 cup dry white wine or 1/2 cup chicken broth
-
1 1/4 cups marinara sauce
-
1 cup fat free chicken broth
-
1/8 teaspoon black pepper
-
1 1/2 cups cooked chicken or 1 1/2 cups cooked turkey, diced or shredded
-
2 tablespoons fresh parsley
-
-
1/4 cup breadcrumbs
-
1/2 teaspoon italian seasoning
-
1 teaspoon olive oil
-
2 tablespoons fennel seeds, crushed
Instructions
- Preheat oven to 425 degrees.
- In a large saucepan parboil penne pasta in boiling water for 3 minutes. Drain and rinse.
- In a large nonstick skillet heat olive oil over medium heat. Add the onions and cook for 4 to 5 minutes or until lightly browned and softened. Add minced garlic, red pepper flakes, black pepper and crushed fennel seeds and stir for a minute.
- Add the white wine, to the pan and continue to cook until almost evaporated.
- Add the broth and marinara sauce and simmer for two or three minutes.
- Mix the sauce, chicken, parsley and penne together and pour into a two quart baking dish. Place cover on dish or cover tightly with aluminum foil. Bake for 20 minutes.
- Combine breadcrumbs, Italian herbs, oil and cheese in a small bowl.
- Remove dish from oven and uncover. Distribute the crumb mixture on top and return to the oven to bake uncovered for an additional 10 to 15 minutes.