Penne with 5 (not 4…but 5) cheeses
2 cups heavy cream
1 cup crushed tomatoes (if you can find crushed, just throw diced tomatoes in the blender)
1/2 cup Pecorino Romano
1/2 cup shredded Italian fontina
1/4 cup crumbled Gorgonzola (if not a gorgonzola fan, leave this one out)
2 tablespoons ricotta cheese
1/4 pound fresh buffalo mozzarella, sliced thinly
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) butter
1 package pre-cooked chicken breasts pieces (Like Trader Joe’s “Just Chicken”)
Preheat the oven to 500 degrees F.
In a skillet, saute the chicken with a little bit of olive oil. It’s already cooked so you’re just warming it up.
Combine all the ingredients except the penne and butter in a very large mixing bowl.
Boil pasta for 5-6 minutes. You want it al dente (not too soft). Drain and add to the ingredients in the mixing bowl, tossing it all together.
Spray a large baking dish with non-stick spray and dump everything in. Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
WARNING: This is SOOOOO YUMMY that you just might find yourself having seconds, then thirds….you’ve been warned.
Once again, this recipe is from the amazing Brandi!