Three-Cheese Chicken Breasts With Penne Pasta

Serving Size: 6

• 1/4 Cup olive oil
• 6 chicken breasts, boneless, skinless
• 1/2 onion, large, chopped
• 2 garlic, cloves, chopped
• 1 Tablespoon oregano, dried
• 15 Ounces tomato sauce
• 15 Ounces Italian-style stewed tomatoes
• 1/3 Cup dry white wine
• 2 bay leaves
• 8 Ounces penne pasta, freshly cooked
• 1 Cup Mozzarela chese, grated
• 1/3 Cup Asiago or Romano cheese, grated
• 1/3 Cup Parmesan cheese, grated

Preheat oven to 375 degrees. Butter 13x9 baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet; saute until outside is white, about 1 minute per side; transfer to plate. Add onion, garlic and oregano to skillet and saute until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.Line prepared dish with penne. Arrange chicken over. Spoon sauce over, covering chicken and pasta completely. Mix cheeses in small bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.