Three Cheese & Pepper Penne

By tbarg

TOH

Ingredients

• 1 pkg penne pasta
• 1 1/2 lbs boneless, skinless chicken breast, cut into pieces
• 1 1/4 tsp salt
• 1/2 tsp pepper
• 3 tsp olive oil, divided
• 1 lb sliced fresh mushrooms
• 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/2 cup flour
• 4 cups 2% milk
• 2 jars roasted sweet red peppers, drained and chopped
• 2 cups shredded mozzarella and provolone cheese
• 2 cups grated Parmesan cheese, divided

Details

Servings 5
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

Cook pasta according to pkg directions. Meanwhile, sprinkle chicken with salt and pepper. In a lg skillet, saute chicken in 1 tsp oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender.
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.
Drain pasta; stir into sauce. Divide between 2 greased 8in square baking dishes. Sprinkle each with remaining Parmesan cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350F for 30-35 minutes or until bubbly.

To Use Frozen Casserole:
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350F for 60-70 minutes or until bubbly, stirring once.