BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES image

Yield 8 servings

Number Of Ingredients 12

Previous Next

1 pound penne pasta (cylinder -shaped pieces with ridged edges)
2 boneless, skinless chicken breast halves
1 teaspoon olive oil
coarse ground salt and freshly ground black pepper.
6 tablespoons butter
1/2 cup + 2 tablespoons flour
4 cloves garlic, minced
6 cups whole milk
10 oz white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes.
1 and 1/2 cups shredded provolone
1 cup finely grated Parmesan, divided

Steps:

Preheat oven to 400 degrees. Butter 2 shallow 2 qt baking dishes. In a large pot of boiling salted water cook pasta for 3 minutes ("al dente" - still fairly firm but not hard) drain and return to pot. Cut chicken in half horizontally creating 4 flat pieces. Season with salt and pepper and cook in skillet over med-high heat 3-5 minutes per side. Cut in half lengthwise then thinly slice crosswise. In large dutch oven, melt butter over medium heat; add flour and garlic, cook - whisking frequently for 1 minute. Gradually add milk, bring to a simmer (whisking frequently). Add mushrooms and tomatoes, cook 1 minute. Off heat, add provolone and 1/2 cup parmesan. Place in one large (or 2 medium baking dishes if freezing one) and sprinkle the remaining (1/2 cup) of parmesan on top. If serving same day, bake, uncovered, until top is golden and bubbling - about 25 min. Let stand 5 min before serving. To freeze and cook later, cover tightly with foil and freeze, up to 3 months. Bake frozen, still covered, in oven preheated to 400 degrees until center is hot- about 1 and 1/2 hours, remove foil and bake until golden - about 15 min more.