16 oz penne pasta cooked al dente and drained
1 tablespoon olive oil
2 garlic cloves minced
1/4 cup red wine
1-1/2 cup tomato sauce (recommendation Arrabiata - a spicy marinara sauce)
Salt and pepper to taste
1/4 cup fresh basil thinly shredded
1/2 cup heavy cream
8.5 oz store-bough cheese spread in a jar or HOMEMADE
8 oz mozzarella cheese shredded
8 oz rotisserie chicken shredded or fully-cooked chicken breast strips, cubed
1/3 cup Parmesan cheese shredded
Preheat the oven to 350º F (180º C). Cook the pasta al dente according the directions on the package. Meanwhile, in a separate medium sauce pan over medium-high heat, sauté the garlic in olive oil. Pour the wine and let evaporate for about 1 minute. Mix the tomato sauce, the salt, the pepper, and the basil. Bring to a boil, reduce heat to low, cover, and let simmer for about 5 minutes. Stir in the heavy cream, cheese spread, and mozzarella cheese until both cheeses melt. Mix in the chicken. Place the cooked and drained pasta into a medium-sized deep glass baking dish (about 9-1/2 by 7-1/5 inches in diameter and 3 inches deep), pour the mixed sauce on top, and mix well to distribute the sauce evenly. Sprinkle the parmesan cheese on top. Grease one side of a sheet of aluminum foil with non-stick cooking spray or butter (to prevent the parmesan cheese from sticking to the foil) and then cover the top of the baking dish with the foil, greased side down . Place in the oven for approximately 20 minutes. Remove cover and let cook uncovered for 5 minutes more. Serve immediately with a fresh salad or steamed green beans.