Comfort food

The weather in LA has been erratic. Yesterday was a day of gloom so Sunday was spent relaxing at home watching movie after movie. Today began cold and drizzly however now as I'm looking out the window, the sun is in full force. I enjoy the gloom from time to time especially living in Cali when almost everyday seem to be a picture perfect sunny day.

Mondays are major cooking days for my corporate luncheons and the weather definitely helped influence one of the dishes I'm making... I thought it's time for comfort food!

I've baked penne with roasted veggies many times before so this time, I added roasted herbed chicken breast then tossed some shredded smoked mozzarella before sending it to the oven.

Simple dish that is super quick to make but does not fall short on the comfort factor.

• 1 red bell pepper, seeded & cubed
  
• 1 yellow bell pepper, seeded & cubed
• small yellow onion, roughly chopped
• 5 cloves of garlic, minced
• 3 chicken breasts, boneless & skinless
• olive oil
• 3/4 cup green peas, frozen
• 1 1/2 lb large elbow macaroni or any small pasta
• 1 cup smoked mozzarella cheese, shredded
• 28 oz. good marinara sauce, home made or canned
• 1/2 cup parmesan cheese, shredded
• butter
  

Preheat the oven at 350 degrees.
Season the chicken breasts with your favorite poultry rub. I use a spice rub I make on my own that consists of mainly smoked paprika, cayenne, garlic and onion powder, salt and pepper, dried thyme and dried oregano. Lay the breasts on a baking sheet and put it in the oven for about 8 minutes.
Meanwhile chop all the veggies and season with salt 'n pepper then drizzle with olive oil and toss. Pull out the chicken from the oven and take all the veggies and lay over and around the breasts, return to the oven and cook until chicken is cooked through and veggies are perfectly roasted, about 12-15 minutes more. While waiting go ahead and boil the pasta water and cook the macaroni according to pasta directions, note not to over cook the pasta since it will be baked again later.
When chicken and veggies are done roasting, set aside the chicken until it is cool to be sliced in bite-size cubes. Save all the juices in the roasting pan along w/ the veggies and transfer to a large bowl. Add the cooked pasta, season w/ more salt 'n pepper. Add the marinara sauce, the thawed green peas, the shredded mozzarella and lastly the chicken pieces all in the large bowl, toss gently to evenly spread the sauce and cheese.
Pour into a large baking tray, top with shredded parmesan cheese and small pieces of butter. Bake until cheese has melted and top starts to become golden brown.