Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 950
- Total Fat
- 48
- Saturated Fat
- 20
- Carbohydrates
- 80
- Dietary Fiber
- 7
- Sugar
- 17
- Protein
- 48
- Cholesterol
- 126
- Sodium
- 2028
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 30 min
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
- 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