Baked Penne with Chicken and Sun-Dried Tomatoes.
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Ingredients of Baked Penne with Chicken and Sun-Dried Tomatoes
- Prepare 6 tbsp of butter, plus more for baking dishes.
- It's 1 of Coarse salt and ground pepper.
- You need 1 lb of penne rigate.
- You need 1 tsp of olive oil.
- Prepare 2 of boneless, skinless chicken breast halves (8 ounces each), halved horizontally.
- Prepare 1/2 cup of plus 2 tablespoons all-purpose flour (spooned and leveled).
- You need 4 of garlic cloves, minced.
- It's 6 cup of whole milk.
- Prepare 10 oz of white mushrooms, trimmed and thinly sliced.
- It's 1/2 cup of oil-packed sun-dried tomatoes, drained and thinly sliced.
- It's 1 1/2 cup of shredded provolone (6 ounces).
- You need 1 cup of finely grated Parmesan (4 ounces).
Baked Penne with Chicken and Sun-Dried Tomatoes step by step
- 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..
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