Three-Cheese & Pepper Penne |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. âJasey McBurnett, Rock Springs, Wyoming Ingredients:
1 package (16 ounces) penne pasta |
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
3 teaspoons olive oil, divided |
1 pound sliced fresh mushrooms |
4 garlic cloves, minced |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
4 cups 2% milk |
2 jars (7 ounces each) roasted sweet red peppers, drained and chopped |
2 cups (8 ounces) shredded mozzarella and provolone cheese |
2 cups grated parmesan cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.
2. In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken.
3. Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once. Yield: 2 casseroles (5 servings each).
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