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We hope you got insight from reading it, now let’s go back to baked penne with chicken and sun-dried tomatoes recipe. You can have baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Baked Penne with Chicken and Sun-Dried Tomatoes:
- Provide 6 tbsp butter, plus more for baking dishes
- Take 1 Coarse salt and ground pepper
- Take 1 lb penne rigate
- Prepare 1 tsp olive oil
- Take 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- You need 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Take 4 garlic cloves, minced
- Get 6 cup whole milk
- Use 10 oz white mushrooms, trimmed and thinly sliced
- Get 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Use 1 1/2 cup shredded provolone (6 ounces)
- Use 1 cup finely grated Parmesan (4 ounces)
Steps to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- 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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