Baked Penne with Chicken and Sun-Dried Tomatoes. 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.

Baked Penne with Chicken and Sun-dried Tomatoes. This recipe was adapted from Martha Stewart's Everyday I've used them all with similar results. I also use sun-dried tomatoes, packed in oil and always make sure to add some of the oil to the sauce for extra flavor.

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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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Ingredients requirements Baked Penne with Chicken and Sun-Dried Tomatoes:

Need 6 tbsp butter, plus more for baking dishes.
Require 1 Coarse salt and ground pepper.
Require 1 lb for penne rigate.
Require 1 tsp - olive oil.
Need 2 of boneless, skinless chicken breast halves (8 ounces each), halved horizontally.
Prepare 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled).
Prepare 4 - garlic cloves, minced.
Need 6 cup of whole milk.
Provide 10 oz white mushrooms, trimmed and thinly sliced.
Need 1/2 cup for oil-packed sun-dried tomatoes, drained and thinly sliced.
Provide 1 1/2 cup - shredded provolone (6 ounces).
Provide 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:

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..

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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