So here goes:
What you need:
3 chicken breasts; browned and chopped into bitesize pieces
8 oz porcini mushrooms *baby portabellos; rinsed and chopped to large pieces
1 green bell peppeer; diced
1 small onion; diced
3 cloves garlic; minced or grated (please, please, please use real garlic)
1 can (28 oz) crushed tomatoes
2 handfulls fresh parsley, chopped
1 cup ricotta cheese
1/2 cup parmesan cheese
1 pkg penne rigatte (with the lines) cook according to directions
4oz shredded mozzarella
Brown and chop the chicken. Begin cooking penne according to package directions. While it's cooking, dice green pepper and onion and rinse and chop the mushrooms. Set chicken aside. In large skillet over medium high heat, drizzle 2 Tbsp olive oil. Sauté onions and green pepper until soft and transparent. Lower heat to medium and grate garlic over pan. Toss in mushrooms and chicken. Sprinkle 1 tsp each dried basil and oregano (use fresh if you have it) and 1/2 tsp dried thyme (about 2 to 3sprigs fresh). Allow mushrooms to reduce slightly. Pour tomatoes over chicken mixture.
Drain pasta. Return to pan(with burner off). This will allow the water to cook off of pasta and melt cheeses. Add ricotta, parmesan and 1 handful chopped parsley to pasta. Sprinkle 1/2 tsp basil and toss.
Pour a small amount of sauce into the bottom of a 9x13in baking dish. Pour in all of pasta and cheese mixture. Cover with remaining sauce mixture. Sprinkle remaining parsley and mozzarella over dish. Place in broiler for 3 to 4 minutes until cheese begins to brown. Isn't that gorgeous! For those of you who don't do mushrooms, use another chicken breast or 2. Or use all mushrooms for you of the vegetarian persuasion, I made this up so you can change it as you see fit. Let me know if you try something different. Enjoy and have fun!