Chicken Penne Casserole

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1-1/2 teaspoons minced garlic
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions: Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink. In a blender, combine tomatoes and tomato paste; cover and process until blended. Add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2 qt. baking dish. Sprinkle with half of the mozzarella and Romano cheeses. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.