Ingredients
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves halved, horizontally
- ½ cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms, trimmed and thinly sliced
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 ½ cups shredded provolone
- 1 ½ cups freshly grated parmesan
Directions
Instructions Checklist
- Step 1Preheat the oven to Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
- Step 2While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While the chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used leftover chicken, I just cooked the mushrooms in the olive oil)
- Step 3In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as the sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
- Step 4Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Step 5Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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