Name: Baked Penne with Chicken and Sun-Dried Tomatoes
Prep time: 35 min
Cook time: 35 min
Yield: 8
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 -

Ingredients for - Baked Penne with Chicken and Sun-Dried Tomatoes

1. 6 tbsp. butter

2. Coarse salt

3. Ground pepper

4. 1 lb. penne rigate

5. 1 tsp. olive oil

6. 2 boneless, skinless chicken breast halves

7. 1/2 c. all-purpose flour

8. 2 tbsp. all-purpose flour

9. 4 clove garlic

10. 6 c. whole milk

11. 10 oz. white mushrooms

12. 1/2 c. oil-packed sun-dried tomatoes

13. 1 1/2 c. shredded provolone

14. 1 c. finely grated Parmesan

How to cook deliciously - Baked Penne with Chicken and Sun-Dried Tomatoes

1 . Stage

Preheat 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.

2 . Stage

In 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.

3 . Stage

In 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.

4 . Stage

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5 . Stage

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6 . Stage

To 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.