Baked Penne With Chicken and Sun-Dried Tomatoes

Submitted by nicoleingermantown

"From Everyday Food Magazine"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

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.

Reviews

[erin.essary]

I found this in my Everyday Food and couldnt wait to make it. It was really good and one of the best parts was being able to freeze 1/2 for another day! I used a 6 cheese italian blend rather than the provolone. Maybe the prov. would have had more flavor. The dish wasn't bland but I did expect more flavor. I'm looking forward to a night off from cooking next week with the frozen leftovers!