Delicious, and not too heavy.
1 box penne pasta (sub whole grain or tri-color if you want)
3-4 boneless, skinless chicken breasts (or 6-8 strips)
3 medium or 2 large zucchini
3/4 package of sliced button mushrooms
5-7 roma tomatoes (depending on the size)
1 package shredded Italian blend cheese (you need the mixture of mozzarella AND parmesan)
olive oil
garlic salt
basil
pepper
Prep:
1. Chop chicken into bite sized pieces.
2. Chop zucchini into bite size pieces (I cut it long-ways in quarters, and about 1/2 inch thick)
3. Slice romas into 1/4 inch thick circles.
Cooking:
1. Cook chicken on stove in olive oil in large pan.
2. Boil pasta as directed. Preheat oven to 350 degrees.
3. Add to chicken: zucchini, then mushrooms, then tomatoes. (always add hardest to softest) Add olive oil as needed.
4. Sprinkle enough garlic salt and basil to taste (about 1 TBSP each), and a pinch of pepper.
5. Fold in 1/2 package of cheese.
6. In a large rectangular glass pan, pour drained pasta (fill halfway), and top with chicken/veggie mixture.
7. Sprinkle remaining cheese on top, and bake for about 15 minutes, or until cheese is completely melted.
8. Serve and enjoy! Should serve up to 6, but I always go for seconds!! =]