Chef Jim Oppat from Andiamo makes Pasta al Forno con Pollo Asado

Ingredients: Yield 4 Entrée Servings 1 lb Pasta Noodle of Choice, recommend something to capture the sauce. 3 cups Heavy Whipping Crème 3 cups Mascarpone Cheese 3 cups Shredded White Cheese Blend, Mozzarella, Cheddar, Gruyere 3 oz Grated Parmesan Cheese 2 cups Cooked Wild Mushrooms 1 lb Cooked, Pulled Rotisserie Chicken Meat 1 cup Frozen Peas 1 Tbls Salt 1 pinch White Pepper Method: 1. First, make the sauce by combining the crème, mascarpone, salt and white pepper together in small sauce pan. 2. Then combine all items together in a large mixing bowl, all items should be cold except the sauce. 3. Mix well to divide everything evenly. 4. Butter or spray your oven proof casserole style dish or pan. 5. Lay out evenly with all items well distributed. 6. Gently flatten and even the product to the edges of the container, keeping the edges clean. 7. Sprinkle with Parmesan Cheese over the top. 8. Bake in 400 F oven until it bubbles on the edges about 20 minutes, then sprinkle parmesan over the surface and brown evenly. 9. Serve immediately.