Baked Penne w/ Chicken & Sun-dried tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 tablespoon(s) butter |
salt & pepper |
1 pound(s) penne rigate |
2 teaspoon(s) olive oil |
16 ounce(s) chicken breasts boneless, skinless |
1/2 cup(s) flour |
2 tablespoon(s) flour |
4 clove(s) garlic |
6 cup(s) milk |
1/2 cup(s) sun-dried tomatoes oil-packed |
6 ounce(s) provolone |
1 cup(s) parmesan cheese |
Directions:
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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