Baked Penne With Chicken and Sun-Dried Tomatoes

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Grease a baking dish.
  • Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
  • 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.
  • 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.
  • Add chicken and pasta to pot, season with salt and pepper.
  • Bake, uncovered,until top is golden and bubbly, about 25 minutes.
  • Let stand 5 minutes before serving.
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