Three-Cheese & Pepper Penne

• 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 all-purpose flour
• 4 cups 2% milk
• 2 jars (7 ounces each) roasted sweet red peppers, drained and chopped
• 2 cups shredded mozzarella and provolone cheese
• 2 cups grated Parmesan cheese, divided

1. 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.
2. 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.
3. Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese.
4. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 30-35 minutes or until bubbly.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 60-70 minutes or until bubbly, stirring once.

penne pasta, chicken breasts, salt, pepper, olive oil, mushrooms, garlic, butter, allpurpose, milk, sweet red peppers, mozzarella, parmesan cheese

Taken from www.tasteofhome.com/recipes/three-cheese-pepper-penne/ (may not work)