Baked Penne with Chicken and Sun- Dried Tomatoes

By KSmitherman

Ingredients

• 6 tbs. butter, plus more for baking dishes
• coarse salt and pepper
• 1 pd. penne rigate
• 1 tsp. olive oil
• 2 boneless, chicken breast halves, halved horizontally
• 1/2 cup plus 2 tbs. flour
• 4 garlic cloves, minced
• 6 cups whole milk
• 10 oz. white mushrooms , thinly sliced
• 1/2 cup oil packed sun-dried tomatoes, drained and thinly sliced
• 1 1/2 cups shredded provolone cheese (6oz)
• 1 cup finely grated Parmesan cheese (4oz)

Preparation

Step 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.
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 butte 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 cup with 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 more minutes.