Dromedary® Three-Cheese Chicken and Pimiento Pasta

Ingredients

• 3 c. bowtie pasta

• 1 lb. chicken breasts, cut into ½ in. pieces

• 3 t. olive oil

• 3 garlic cloves, minced

• ¼ c. butter

• ½ c. flour

• 2 c. milk

• (3) 4-oz. jars diced or sliced Dromedary pimientos, drained and rinsed

• 1 c. shredded Mozzarella cheese

• 1 c. shredded Provolone cheese

• 2 c. grated Parmesan cheese (keep 1 c. separate)

Directions

• Cook pasta according to package. Drain and set aside.

• Sauté chicken in olive oil until cooked. Set aside.

• In a Dutch oven, sauté garlic in butter for 1 minute. Stir in flour and milk until blended. Bring to a boil; stir until thickened. Reduce heat.

• Stir in the pimientos, mozzarella, provolone, 1 c. Parmesan, and chicken. Add pasta. Pour into 2 qt. casserole dish.

• Top with remaining Parmesan cheese. Bake at 350° for 25 minutes.

• Yields 8 servings.