Three-Cheese Chicken and Pimiento Pasta

3 cup bowtie pasta

1 pound chicken breasts, cut into ½ in. pieces

3 teaspoon olive oil

3 garlic cloves, minced

¼ cup butter

½ cup flour

2 cup milk

3 (4-oz.) jars or 2 (7-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)

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.