1 lb. dried bow-tie pasta
2 T. olive oil
2 lb. skinless, boneless, chicken breast halves, cut crosswise into 1/4-inch-wide strips (4 breast halves)
2 small yellow onions, sliced
2 medium green bell peppers, cut in half lengthwise and thinly sliced
1 can (14 1/2 ounces) stewed tomatoes
2 T. tomato paste
1/4 C. red wine vinegar
1 container (15 oz.) ricotta cheese
1/2 C. freshly grated Asiago or Romano cheese
2 C. (8 oz.) shredded mozzarella cheese
2 large eggs, beaten
1 t. salt
1/2 t. freshly ground black pepper
Bring 3 quarts water to boil in 6- to 8-quart pot over high heat. Stir in pasta and return to boil. Boil, stirring occasionally, until pasta is tender, 7 to 9 minutes. Drain pasta and set aside until ready to use.
Preheat oven to 350°F.
Heat oil in large (12-to 14-inch) cast-iron skillet over medium-heat for 1 minute. Add chicken and cook, stirring occasionally, for 6 minutes or until no longer pink. Remove chicken and reserve until ready to use.
In same skillet, cook onion and bell peppers over medium heat, stirring occasionally, until onions and peppers are tender, about 8 minutes.
Stir in tomatoes, tomato paste, red wine vinegar and reserved chicken, and cook, stirring, for 2 minutes. Remove skillet from heat and stir in reserved pasta until distributed.
Stir together ricotta cheese, Asiago cheese, mozzarella cheese, eggs, salt and pepper in medium bowl until well blended.
Spread ricotta mixture over skillet contents in even layer. Bake in preheated oven 30 to 35 minutes or until heated through. Serve directly from skillet.
Makes 6-8 servings.