Baked Penne With Chicken And Sun Dried Tomatoes Recipe

Ingredients

6 tbsp. butter

Coarse salt

ground pepper

1 lb. penne rigate

1 tsp. olive oil

2 boneless, skinless chicken breast halves

1/2 c. all-purpose flour

2 tbsp. all-purpose flour

4 clove garlic

6 c. whole milk

10 oz. white mushrooms

1/2 c. oil-packed sun-dried tomatoes

1 1/2 c. shredded provolone

1 c. finely grated Parmesan

Preparation

Step 1Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.Step 2In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.Step 3In a 5-quart Dutch oven or heavy pot, melt butter over medium. 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.Step 4Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.Step 5Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.Step 6To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. 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.