1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces)
1 1/2 cup freshly grated Parmesan
Instructions
1. Preheat oven to 400. Butter two shallow 2-quart
baking dishes. If you’re going to freeze one, use
a disposable foil pan. In a large pot of boiling
salted water, cook pasta 3 minutes short of al
dente; drain pasta and set aside. 3. In a 5-quart
Dutch oven or heavy pot , melt butter over medium.
Add flour and garlic; cook, whisking, 1 minute.
While whisking constantly, gradually add milk;
bring to a simmer. Keep whisking frequently as
sauce thickens, about 1 minute more. Add mushrooms
and tomatoes; cook 1 minute. Take the pan off the
heat and and gradually stir in provolone and 1/2
cup Parmesan.
2. While pasta is boiling, heat oil over medium-
high heat in a large skillet. Season chicken with
salt and pepper; cook until opaque throughout, 3
to 5 minutes per side. Halve each piece
lengthwise, then thinly slice crosswise.
4. Add chicken and pasta to pot; season with salt
and pepper to taste. Divide pasta mixture between
baking dishes. If freezing, place remaining
parmesan cheese in a zip-top baggie. If cooking,
sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes.
Let stand 5 minutes before serving.
Originally Submitted
4/3/2012
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