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| 1/4 Tasse | olive oil |
| 6 | Skinless boneless chicken breast halves |
| 1/2 gross | Onion chopped |
| 2 gross | cloves garlic chopped |
| 1 Esslöffel | oregano dried |
| 1 Dose | (15-oz) tomato sauce |
| 1 Dose | (14 1/2-oz) Italian-style stewed tomatoes |
| 1/3 Tasse | white wine dry |
| 2 | bay leaves |
| 8 x ca. 30 g | Penne; freshly cooked |
| 1 Tasse | Mozzarella grated |
| 1/3 Tasse | Grated Asiago or Romano cheese |
| 1/3 Tasse | parmesan grated |
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Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet;sauté until outside is white, about 1 minute per side; transfer to plate. Add onion, garlic and oregano to skillet and sauté 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.
6 Servings
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