So here's a quick post number 2,

After a long run this morning, a two hour 28k LSD (long slow distance) I was feeling like having a special dinner. Growing up, my favorite dish was from a restaurant, in Trenton Ontario where my grandparents live, called Tomassos Italian Grill. It is a beautiful restaurant on the banks of the Trent River. We were regulars on March Break, and during the summer's when me, my sister, and cousins would go down to stay at our grandparents for a week or so. Our grandparents are good friends of the owner Tom, so we always had "our spot" when we went - this table beside the big bay window looking out onto the water. Anyways, there was a dish there called Sausage Penne alla Forno -- this unbelievable baked penne with italian sausage and grilled pepper, with beautiful mushrooms, and best of all it was absolutely smothered in the best cheese your ever have in your life. Now I haven't ate cheese in who knows how long, but tonight I was inspired by the Tomasso's dish and made my own much healthier version with just a bit a parmesan cheese.

So here it is:

Before being baked.

1 Skinless, Boneless Blue Menu Fresh Chicken Breast - seasoned with whatever you really want; I used rosemary, pepper, cayenne pepper (for some spice), basil, garlic, and whenever you are cooking an Italian meal lots and lots of oregano
1 cup Catelli Healthy Harvest Whole Wheat Penne Rigate
1 Cup of white onion
1/2 Red Bell Pepper
1 cup of White Mushrooms
1 Tsp. of Sunflower Oil
1/2 cup of Blue Menu Garlic and Mushroom Sauce
2 Tbsp. of Kraft Light 100% Parmesan

After.

Directions: Heat 1 tsp. of the oil in frying pan on low-medium heat. Sear the chicken until golden brown. Boil water, and once boiled cook pasta for 11 minutes (or until your preferred tenderness). For the 11 minutes the pasta is cooking, get all your veggies into the same pan as with the chicken. 11 minutes should be enough to begin the carmelization of the onion. Take the chicken out of the pan 3 minutes before the end of the pasta's cooking time just to cool off and retain all its juices before cutting. Drain the pasta, and add the veggies into the pot. Cut the chicken into small chunks, and add to the pot, along with the sauce. Put the whole mixture into a casserole dish, and add your cheese. Bake in a 400 degree oven covered with foil for about 25 minutes, or until the cheese is golden. Let stand for 2 minutes, and enjoy Chicken Penne al Forno.

Nutrition Facts: 673 kcal, 13 gram of total fat (4g of saturated fat), about 450mg of sodium, 50 grams of protein (mostly from the chicken)