Chicken Parmesan Casserole with Creamy Red Pepper

1 tablespoon olive oil
2 lbs boneless skinless chicken breast, cut into small chunks
1 (16 ounce) package whole grain penne, cooked al dente
1 medium white onion, chopped
5 cloves garlic, chopped
2 red bell peppers, seeded and chopped
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) container plain greek yogurt
1/4 cup grated parmesan cheese
8 oz shredded cheese(s) to desired taste (mozzarella, fontina, colby jack, etc or mix of)

1. Preheat oven to 350 degrees

2. In a medium to large pan, heat olive oil over medium heat, and sauté chicken until cooked and no longer pink on the inside. Place on top of the cooked pasta in a 11 x 13 casserole dish.

3. In the same pan as the chicken sauté onions, garlic, and red pepper until soften and onions are translucent, about 5 minutes. Sprinkle italian seasoning, crushed red pepper, salt, and pepper onto the onion mixture. Give it a couple stirs and cook for another 1-2 minutes.

4. Stir in the crushed tomatoes and tomato sauce, bring to a boil, and simmer for 15 minutes.

5. Slow stir in the plain greek yogurt.

6. Stir the creamy red pepper sauce into the chicken and pasta until all of the pasta is coated with the sauce.

7. Sprinkle and slow stir in the parmesan cheese into the pasta mixture.

8. Sprinkle the cheese over top.

9. Cover with foil and bake for 30 minutes. Serve hot.

Serving size: 1-1/4 cup Calories: 401 Fat: 10 Carbohydrates: 42 WW Points +: 10 Fiber: 7 Protein: 36