Crimean rice, chicken, pancetta and three cheeses, Fontina, Mozzarella and Parmesan, cooked in cremine.
Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta

Baked pasta with pancetta Bring a huge pot of salt water to boil. Three-cured cheese Chicken and mushroom. Heat the oil over medium heat in a medium saucepan. Add the pancetta and cook until browned and crispy for about 8 minutes, stirring occasionally. Put a slotted spoon into a large bowl.

Ingredients :

  • Kosher salt and freshly ground black pepper
  • 1 tablespoons 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 :

  • To 450 degrees F, preheat oven. Put to a boil a big salt pot of water.
  •     Heat the oil over medium heat in a medium saucepan, meanwhile. Attach the pancetta and cook for about 8 minutes, stirring regularly and browning. Use a slotted spoon to move to a large bowl. Increase mushrooms and cook, stirring occasionally into the pancetta, 6 to eight minutes, until golden brown. Take the pancetta to the bowl.
  • Cook the penne until very al dente, about 2 minutes below pakete directions, in the salted boiling water. Drain and add the pasta to the saucepan.
  •     Fill in the bowl with marinara, potato chicken, fontina and half of Parmesan and combine well. Move the pasta to the baking dish for 3-4 quarters and apply the mozzarella and the rest of the Parmesan. Bake for about 15 minutes, uncovered, until browned. Just leave the pasta before serving 10 minutes.


YOUR REACTION?


You may also like

Disqus Conversations