Baked Penne With Chicken and Sun-Dried Tomatoes |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Everyday Food Magazine Ingredients:
6 tablespoons butter |
salt and pepper |
1 lb penne |
1 teaspoon olive oil |
2 boneless skinless chicken breasts |
1/2 cup plus 2 t flour |
4 garlic cloves, minced |
6 cups whole milk |
10 ounces white mushrooms, sliced |
1/2 cup sun-dried tomato packed in oil, drained and sliced |
6 ounces provolone cheese, shredded |
4 ounces parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees.
2. Grease a baking dish.
3. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
4. In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
5. In large dutch oven or heavy pot, melt butter over med heat. 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.
6. Add chicken and pasta to pot, season with salt and pepper.
7. Bake, uncovered,until top is golden and bubbly, about 25 minutes.
8. Let stand 5 minutes before serving.
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