Baked Penne with Chicken and Sun Dried Tomatoes

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.

Preparation: 30 minutes

Cooking: 30 – 40 minutes

 INGREDIENTS:

·        6 tablespoons butter, plus more for baking dishes 

·        Coarse salt and ground pepper 

·        1 pound penne  

·        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) 

DIRECTIONS:

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.

2.     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, and then thinly slice crosswise.

3.     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.

4.     Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup parmesan.

5.     Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

COOK’S NOTE:

·       To Freeze:

Prepare through step 4, let cool. Cover tightly with foil, and freeze, up to 3 month.

·       To Bake from Frozen:

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.