Baked Fire Roasted Peppers Rotini

Ingredients:
1/2 bag frozen Quorn Chik'n Tenders (bag is 12 oz., only use 6 oz)
14.5 oz Muir Glen Organic Fire Roasted with Chipotle Peppers Petite Diced Tomatoes
28 oz. crushed tomatoes with basil
12 oz. of frozen mixed peppers (red, yellow and green strips)
1/2 tsp of honey
1/4 cup romano cheese
1/3 tsp of fennel seeds
1/2 tsp of granulated garlic
8 oz of whole milk mozzarella (crumble into pieces or cut them up in tiny pieces)

Cook a box of whole wheat rotini, follow directions on pasta box and put to side. Make sure not to overcook it. You will have a little left over pasta.

Directions:
Preheat oven to 425 degrees. Place a stainless steel skillet or saucepan on stove and heat to medium heat. Add the Muir Glen tomatoes, crushed tomatoes, mixed peppers, fennel seed, honey, granulated garlic and chik'n tenders to the saucepan. Cook for 10 to 15 minutes till thoroughly cooked. Make sure to stir. When sauce is cooked, turn off the stove and let it sit for a couple of minutes to cool down a bit. Then place the rotini into an 8 x 8 in. stoneware pan till it is almost 2/3 full. Then add the mozarella and romano cheese to the pasta. Now add the sauce mixture to the pasta and mix one more time till it's well mixed. Place the stoneware pan into the oven and cook for approximately 10 minutes uncovered. Take out let cool a bit and serve.

© 2010 (Erika) Cooking Divas