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Baked Penne with Chicken and Sun-Dried Tomatoe Recipe

   
 

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     Baked Penne with Chicken and Sun-Dried Tomatoe

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   8
Preptime   35 minutes

Ingredients
6 tbsp butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 tsp olive oil
2 boneless skinless chicken breast halves, halved horizontally
1/2 cup plus 2 tbsp all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
 
1/2 cup oil-packed din-dried tomato, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated parmesan

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.
Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.Preheat oven to 400, 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.


Originally Submitted
4/4/2011





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