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    Baked penne chicken w sun dried tomatos

    Source of Recipe

    www

    List of Ingredients

    6 tablespoons butter, plus more for baking dishes
    Coarse salt and ground pepper
    1 pound penne rigate
    1 teaspoon olive oil
    2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
    1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
    4 garlic cloves, minced
    6 cups whole milk
    10 ounces white mushrooms, trimmed and thinly sliced
    1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
    1 1/2 cups shredded provolone (6 ounces)
    1 cup finely grated Parmesan (4 ounces)

    Recipe

    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.
    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.
    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.
    Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
    Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

 

 

 


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