Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta
Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan. Dovetailing Tip: Use the cremini mushrooms you sliced on day 2 for today’s recipe. Use the chicken you shredded from day 2 for todays baked pasta.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 214
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 214
kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 pound pancetta, diced
1/2 pound cremini mushrooms, thinly sliced
1 pound dried penne
5 1/2 cups prepared marinara sauce
1 1/2 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded italian fontina cheese
1 1/2 cups shredded mozzarella
1 cup grated parmesan
Directions:
Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Copyright 2016 Television Food Network, G.P. All rights reserved
Source: foodnetwork.com
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta.
Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
Copyright 2016 Television Food Network, G.P. All rights reserved
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
