Ingredients
1 package (16 ounces) penne pasta1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces1-1/4 teaspoons salt1/2 teaspoon pepper3 teaspoons olive oil, divided1 pound sliced fresh mushrooms4 garlic cloves, minced1/4 cup butter, cubed1/2 cup all-purpose flour4 cups 2% milk2 jars (7 ounces each) roasted sweet red peppers, drained and chopped2 cups shredded mozzarella and provolone cheese2 cups grated Parmesan cheese, divided
Preparation
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.
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 two greased 8-in. 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 350° 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 350° for 60-70 minutes or until bubbly, stirring once.
