Baked Penne with Chicken and Sun-Dried Tomatoes
By á-2908
Ingredients
- •6 tablespoons butter, plus more for baking dishes
- •coarse salt and ground pepper
- •1 pound penne rigate
- •1 teaspoon olive oil
- •2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- •1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- •4 garlic cloves, minced
- •6 cups whole milk
- •10 ounces white mushrooms, trimmed and thinly sliced
- •1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- •1 1/2 cups shredded provolone (6 ounces)
- •1 cup finely grated Parmesan (4 ounces)
Details
Cooking time 45mins
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 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.
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