1-1/2 cups uncooked penne pasta 1 tablespoon canola oil 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 3 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes, undrained 3 tablespoons tomato paste 3/4 cup chicken broth 2 cups shredded part-skim mozzarella cheese 1/2 cup grated Romano cheese

Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.