SPAGHETTI ITALIANNI

Ingredients:

1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
2	tbsp	sugar
1/2	kg	MAGNOLIA CHICKEN STATION BREAST FILLET, cubed
2	cans	chunky tomato sauce
1	tbsp	dried basil leaves
1	tbsp	ground oregano
2	tbsp	sugar
		iodized fine salt and pepper to taste
2	pc	green bell peppers, roasted and julienned*
2	pc	red bell peppers, roasted and julienned*
1 (400 g)	pack	penne pasta, cooked according to package directions
1	cup	crumbled cottage cheese
1	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

Preheat oven at 350°F. In a casserole or saucepot, melt butter and sauté garlic.
Add chicken and cook for about 1 minute. Add tomato sauce and season with sugar, salt, pepper, and all the herbs and spices. Add the bell peppers. Set aside. Toss penne with the sauce and cottage cheese.
Transfer the noodle-sauce mixture into a well-greased square baking dish. Top with grated quickmelt cheese. Bake for 15 minutes.

*Note: To roast bell pepper: roast over open flame and while still hot, put in a paper bag and close. When cool, peel skin and cut into julienne strips.

Makes 4 servings.

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