TGGD Baked Lemon Chicken Pasta. GREAT "make ahead" SUPPER/LUNCH RECIPE

here is a terrific dish that serves 6 
PREPARE ALL THE VEGETABLES AS IN TGGD ALSO SEE TGGD FOR CHOPPED SIZE OF VEGGIES

Can be frozen, and/or made ahead and baked later

Add as much fresh vegetables as you wish..the more the merrier.

2 fennel bulbs thinly sliced (or 2 cups  thinly sliced celery)
2 cups thinly sliced onions
4 cloves garlic smashed and minced
1/2 cup dry white wine( optional)
the zest and juice of 3 lemons
1 cup sliced mushrooms
1 -2 cups chopped vegetables (bell peppers, green beans, cauliflower, broccoli)
2tbsp olive oil
 1 1/2 cups uncooked penne pasta..cook as per package instructions for al dente
2 cups lean boneless and skinless cooked chicken, cut into 1 inch pieces or shredded
1 pound cream cheese or  2 cups ricotta cheese
8ozs sliced/grated Mozzarella cheese
1/2 cup grated Parmesan Cheese
2 tsp Dried oregano
2tsp minced fresh rosemary (this makes all the difference)
Sea salt, black pepper, red pepper flakes ( optional)


Heat the oil in a heavy large skillet cook vegetables as in TGGD soups and stews adding, dried herbs and red pepper flakes and saute a further 3 mins then add the white wine.
Season with salt & ground pepper to taste
Remove from heat and place in a large mixing bowl.
Add the cooked pasta, chicken, lemon juice and zest and the soft cheese.
Mix lightly with hands/spatula, very well until everything is coated with soft cheese.


Transfer the mixture to a  deep heatproof dish and smooth the top.
Sprinkle well with Mozzarella cheese and sprinkle with Parmesan.

Bake on a lined cookie sheet, middle shelf  in a 400f oven for 25-35 mins or until top is golden brown.

Remove from oven and wait 10 mins before serving to allow contents to settle.

Variations add fresh spinach or kale, baby tomatoes, cooked eggplant, zucchini, green peas & etc.
also use any kind/shape of pasta you prefer.