Baked Penne With Chicken and Sun-Dried Tomatoes

From Everyday Food Magazine

• Ready In: 1 hr
• 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.