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
0 Out of 5 from
0 reviews
You can add this Baked Penne with Chicken and Sun-Dried Tomatoe recipe to your own private DesktopCookbook.