2 boneless, skinless chicken breast halves, halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 oz white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 oz)
1 cup finely grated parmesan (4 oz)
Instructions
Preheat oven to 400. 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.
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.
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.
Add chicken and pasta to pot; season with salt and pepper. Divide
pasta mixture between baking dishes; sprinkle each with cup
Parmesan. Bake, uncovered, until top is golden and bubbling, about
25 minutes. Let stand 5 minutes before serving.
Originally Submitted
4/28/2011
0 Out of 5 from
0 reviews
You can add this Baked Penne with Chicken and Sun-Dried Tomatoes recipe to your own private DesktopCookbook.
