Cheese

Tasty Recipes!

Baked Three Cheese Pasta with Roasted Chicken

Featuring mozzarella, Parmigiano-Reggiano and blue cheeses

Customer Rating:

3 Ratings 2 Comments

Yield: 4 servings

Preparation Time: 15 min; Cook Time (cheese sauce):10 min

Ingredients

2	tablespoons	unsalted butter
2	tablespoons	all-purpose flour
1	cup	milk
1	cup	reduced-sodium chicken broth
1 1/2	cups	shredded mozzarella cheese
1/2	cup	grated Parmigiano-Reggiano cheese
		salt and freshly ground pepper
		(8 oz.) Barilla penne rigate or penne lisce (uncooked)
2	cups	broccoli florets
2 - 3	cups	skinned and boned roasted chicken, torn into large pieces
1/2	cup	crumbled blue cheese (mild)

Directions:

Melt butter in a saucepan; stir in flour until blended. Slowly stir in the milk and broth and cook, stirring constantly, over low heat until mixture is smooth and boils, about 8 minutes.

Stir in 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano cheese; remove from heat.

Cook the pasta in plenty of boiling salted water for 6 minutes. Add the broccoli florets and cook until broccoli and pasta are firm to the bite; 6 minutes more. Remove from heat and add 1 cup cold water to stop the cooking; drain.

Combine the pasta and broccoli, cheese sauce and chicken; spread in a shallow 2-qt. baking dish. Drop pieces of the blue cheese on top, tucking into the pasta. Sprinkle surface with the remaining 1/2 cup mozzarella and 1/4 cup grated Parmigiano-Reggiano cheese.

Preheat oven to 350 F. Bake for 25 minutes or until top is golden brown and mixture is bubbly. Cool 10 minutes before serving.

Customer Comments

Anon.

“older people liked it,the younger(teenagers)did not like the cheeses”

amanda

“Very easy to make and good. My 2 year old even liked it. I've made it twice now and the first time, I used too much blue cheese”

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