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Three-Cheese & Pepper Penne

 Three-Cheese & Pepper Penne
This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. —Jasey McBurnett, Rock Springs, Wyoming
10 ServingsPrep: 40 min. Bake: 30 min.

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

  • 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,

2 of 2

Three-Cheese & Pepper Penne (continued)

Directions (continued)

  • 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. Yield: 2
  • casseroles (5 servings each).
Nutritional Facts: 1-1/3 cups equals 534 calories, 21 g fat (12 g saturated fat), 87 mg cholesterol, 1,002 mg sodium, 47 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.