Ingredients: |
Ingredients: 6 T. butter
coarse salt and ground pepper
1 lb. penne rigate
1 tsp. olive oil
2 boneless, skinless chicken breast halves (8oz. each), halved horizontally
1/2 c. plus 2 T. all purpose flour (spooned and leveled)
4 garlic cloves, minced
6 c. whole milk
10 oz. white mushrooms, trimmed and thinly sliced
1/2 c. oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 c. shredded provolone
1 c. finely grated parmesan
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Directions: |
Directions:Preheat oven to 400º F. Butter two shallow 2-quart baking dishes. In a large pot of boiling 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 heat. Season chicken with salt and pepper; cook until opaque throughout, 3-5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a 5-quart dutch oven or heavy pot, melt butter over medium 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 c. parmesan.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle with 1/4 c. parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. |
Personal
Notes: |
Personal
Notes: To freeze: Prepare dish, cover tightly with foil and freeze up to 3 months.
To bake from frozen:
Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
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This recipe for Baked Penne with Chicken and Sun-dried Tomatoes is from