Chicken, Tomato and Basil Pasta Casserole

1 pkg rigotoni pasta
1/2 (3 lb) pkg boneless skinless chicken breast cut into 1/2 inch pieces
1/2 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 (26oz) jar marinara sauce
1 pint grape tomatoes, halved
1/2 cup thinly sliced fresh basil
1/2 cup heavy whipping cream
1 (8 oz) pkg shredded mozarella cheese

Preheat oven to 350°; spray a 13x9-inch baking dish with cooking spray.  Cook pasta according to pkg directions; set aside.  Sprinkle chicken with salt and pepper.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 8 minutes or until done.  Stir in marinara sauce, tomatoes, basil, cream, and pasta.  Add 1 cup cheese, stirring to combine; spoon into prepared dish.  Sprinkle with remaining cheese.  Bake 25 minutes or until hot and bubbly.

Serves 4-6

I use this marinara sauce recipe.  

Marinara Sauce
2 Tbsp olive oil
2 garlic clove, minced
1 (14 oz) can tomato sauce
1 chopped onion
1 tsp garlic clove, minced
1 tsp dried basil
½ tsp dried rosemary
¼ tsp dried oregano
1 tsp sugar
salt and black pepper to taste
Heat up 2 Tbsp olive oil. Saute garlic and onion. Add tomato sauce and bring to a low boil. Add dried
seasonings. Bring back to boil and stir in sugar. Add salt and pepper to taste. use immediately or chill.

Kari’s Black Bean Chili

Serves 8

Ingredients:

4 Tbsp. olive oil                        2 tsp ground cumin                 2 -14 oz cans diced tomatoes

2 onions, chopped                        2 tsp. mild red chili pwdr            salt and pepper

10 garlic cloves, minced            2 red bell peppers, diced            2 -14 oz cans black beans

4 bacon slices, diced                        2 carrots, diced                        1 bunch fresh cilantro, coarsely chopped

1 cup water or chicken stock

Heat oil in a skillet. Add onion and garlic and fry for 2 minutes, stirring. Stir in bacon and cook until onions are softened and bacon is cooked. Add cumin and chili powder. Add red bell pepper, carrot and tomatoes. Cook over medium heat for about 5 minutes. Add half the cilantro, black beans, and chicken stock. Season with salt and pepper. Simmer for 30-45 minutes until thickened. Add more water/stock as necessary while cooking. Adjust salt and pepper and add remaining cilantro.

This has won two ward chili contests. It's best served with tortilla chips.