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

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Baked Penne with Chicken and Sun-Dried Tomatoes. Halve each piece lengthwise, then thinly slice crosswise. Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on.

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Composition of Baked Penne with Chicken and Sun-Dried Tomatoes:
  1. Require 6 tbsp for butter, plus more for baking dishes
  2. Make ready 1 Coarse salt and ground pepper
  3. Get 1 lb of penne rigate
  4. Provide 1 tsp olive oil
  5. Need 2 of boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  6. Prepare 1/2 cup - plus 2 tablespoons all-purpose flour (spooned and leveled)
  7. Give 4 for garlic cloves, minced
  8. Take 6 cup whole milk
  9. Give 10 oz for white mushrooms, trimmed and thinly sliced
  10. Need 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  11. Make ready 1 1/2 cup of shredded provolone (6 ounces)
  12. Prepare 1 cup of finely grated Parmesan (4 ounces)

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time. Add chicken and pasta to pot; season with salt and pepper. Drain pasta and return to pot. This creamy sun-dried tomato penne was a hit, we devoured it as fast as we could.

Baked Penne with Chicken and Sun-Dried Tomatoes start cooking:
  1. 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.
  2. 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. 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. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

And our little one loved it too! Over low heat, cook the garlic and sun-dried tomatoes until fragrant, remove from the pan, set aside in a small bowl. Add the remaining oil and turn the heat to medium. Penne with Chicken and Sun Dried TomatoesBourbon and Honey. Easy Chicken Alfredo Pasta Bake with Sun-Dried TomatoesEat at Home.

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