Extra Dry Virgin Olive Oil
Skinless Chicken Strips 2 lb Package
Penne Pasta 3 Small Boxes
Mozzarella Shredded Cheese 4 Small Packages
Skimmed Ricotta Cheese
Red Pack Tomato Sauce 2 Large Cans
Fresh Scallions
Season to Your Taste
Boil water in a large pot first and add the Penn Pasta and cook covered the Penne Pasta according to package instructions set your timer until you see it steaming. While the Pasta is cooking, cut up in small pieces the Skinless Chicken Strips and take a large pan and pour enough Olive Oil to cover the chicken and cook on low heat-stirring occasionally for about 20 minutes or until you see no blood;do not over cook or do not dry out and drain oil out. Season to taste.
Then, turn off the Penn Pasta and Drain and rinse with cold water. Take a large lasagna casserole dish and put a very small amount of Extra Dry Olive Oil in the dish and then put the Pasta one layer.
Heat to a boil the Tomato Sauce in a Large Pot. Put one layer of the Cut up chicken. Dice the scallion up and add it. Turn off the Tomato Sauce. Put 1 layer of the Ricotta Cheese and then, 1 thick layer of the Shredded Mozzarella Cheese and then pour on 1 layer of Sauce. Repeat until you come up to the top of the casserole dish. Then add on top Extra Thick Layer of Tomato Sauce and Mozzarella Cheese 1 Extra Thick Layer. Bake at 350 degrees for about 30 minutes-50 minutes depending on your oven and your Altitude. The top layer of cheese should be melted and light golden brown. Use a Large Pancake Turner to remove from the Casserole Dish and place on a Large platter plate. Serve with a Tossed Salad and light Dressing and some whole wheat Italian Bread and a Pat of Butter. All enjoy!