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Three Cheese Penne Recipe

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This recipe for Three Cheese Penne, by , is from Elmore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Becky Elmore


1 pkg. (16 oz.) Penne Pasta
1 1/2 lbs. Boneless Chicken Breast, cut into 1/2 pieces
1 1/4 tsp. Salt
1/2 tsp. Pepper
3 tsp. Olive Oil
1 lb. Fresh mushrooms, sliced
4 cloves Minced Garlic
1/4 c. butter, cubed
1/2 c. All Purpose Flour
4 c. Milk
2 c. Mozzarella and Provolone, shredded It's a mixture of the cheeses
2 c. Grated Parmesan (divided)

Cook pasta. Sprinkle chicken with the salt and pepper. SautÚ chicken in 1 tsp. olive oil until no longer pink. Remove from skillet. In same skillet, sautÚ mushrooms in remaining oil until tender.

In dutch oven, sautÚ 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, until thickened. Stir in mozzarella, provolone , 1/2 c. parmesan, mushrooms and chicken.

Drain pasta; stir into sauce. Divide into 8" square, greased baking dishes. Sprinkle each with remaining parmesan cheese. To bake now, cover and bake 30-35 minutes on 350║.To bake from frozen, defrost in fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake 60-70 minutes. Stir once while baking.




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