1lb boneless skinless chicken breast
1 medium onion, chopped
1 medium green pepper, chopped
28oz can diced tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp salt
1/2 tsp pepper
12 oz cooked whole-wheat pasta
6oz shredded 2% mozzarella cheese
Preheat oven to 350 degrees. Cut chicken into bite size pieces and cook over medium heat until thoroughly cooked. Drain off any fat, then add onion and green pepper. Cook, stirring often, until softened, about 3 minutes
Stir in tomatoes, tomato paste, oregano, basil, thyme, fennel seeds, salt, and pepper. Bring to simmer, then reduce the heat and cook uncovered for 5 minutes, stirring often.
Stir in cooked pasta and half the grated cheese. Spread evenly into a 9x13 inch baking pan. Top evenly with remaining cheese.
Bake until cheese has melted and the casserole is bubbling, about 20 minutes. Let stand for 10 minutes at room temperature before slicing into 8 pieces.