1/4 cup olive oil

6 skinless boneless chicken breast halves

1/2 large onion -- chopped

2 large garlic cloves -- chopped

1 tablespoon dried oregano

15 ounces tomato sauce -- canned

14 1/2 ounces Italian style stewed tomatoes

1/3 cup dry white wine

2 bay leaves

8 ounces penne pasta -- cooked

1 cup mozzarella cheese -- grated

1/3 cup asiago Cheese -- grated

1/3 cup grated parmesan cheese

Prehat oven to 375?F. Butter 13x9x2 inch glass baking dish. Heat oil in heavy large skilet over high heat. Season chicken with salt and pepper. Add chicken to skillet; saute until outside is white, about 1 minute per side. Transfer to plate. Add onion, garlic, and oregano to skillet and saute until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine, and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves. Line prepared dish with penne. Arrange chicken over. Spoon sauce over, covering chicken and pasta completely. Mix cheeses in small bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.

Source: "Bon App?tit, April 1995"