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6tbls.butterplus more for baking dishes
4boneless skinless ckicken breastscut into bite-size pieces
1/2cupplus 2 tbsl. flour
6garlic clovesfinely minced
16oz.jar roasted red peppersdrained and cut into small pieces
2cups8 oz. provolone or of a provolone/mozzerella mix
2cups8 oz. freshly grated parmesan
Preheat oven to 400. Butter, or spray with cooking spray, two 2-quart baking dishes. A 9x13 rectangle and 8x8 square baking dish can also be used (a disposable is convenient for freezing). Boil pasta three minutes short of al dente. Drain and set aside.
While boiling pasta, heat oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until browned and opaque throughout. Remove chicken and saute mushrooms until golden brown. Use extra oil if needed.
In a large stock pot, the one pasta was boiled in works well, melt butter over medium heat. Add flour and garlic; cook, whisking 1 minute. While whisking constantly, gradually add milk (I add two cups at a time); bring to a simmer. Continue to whisk frequently, for about another minute as sauce thickens. Add mushrooms and red peppers. Cook for another minute, take off heat and stir in provolone and a generous 1/2 cup parmesan cheese.
Add chicken and pasta to sauce and season with salt and pepper to taste. Divide pasta between baking dishes. If freezing, place a generous 1/2 cup parmesan into a baggie. If baking, sprinkle cheese on top.
Bake, uncovered, until golden and bubbling, about 25 minutes. Let stand a few minutes before serving.
Once pasta is in baking dish, let cool. Wrap with plastic wrap. I usually wrap it twice. Place baggie with cheese on top. I also add a little note with baking directions so that I am not scrambling for the recipe come baking time. Cover entire pan with foil. Again, I usually double wrap it. I use a marking pen to label and add a use by date. That way there are no mystery surprises in my freezer. Freeze for up to three months. To bake, preheat oven to 400, remove foil, and plastic. Set cheese aside. Cover with foil and bake for 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Bake, uncovered, another 15 minutes, or until bubbly and hot throughout.