Baked Penne with Chicken and Sun-Dried Tomatoes.
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, baked penne with chicken and sun-dried tomatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It's easy, it is quick, it tastes delicious. Baked Penne with Chicken and Sun-Dried Tomatoes is something that I've loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- {Make ready 6 tbsp of butter, plus more for baking dishes.
- {Prepare 1 of Coarse salt and ground pepper.
- {Get 1 lb of penne rigate.
- {Make ready 1 tsp of olive oil.
- {Get 2 of boneless, skinless chicken breast halves (8 ounces each), halved horizontally.
- {Take 1/2 cup of plus 2 tablespoons all-purpose flour (spooned and leveled).
- {Take 4 of garlic cloves, minced.
- {Make ready 6 cup of whole milk.
- {Make ready 10 oz of white mushrooms, trimmed and thinly sliced.
- {Get 1/2 cup of oil-packed sun-dried tomatoes, drained and thinly sliced.
- {Take 1 1/2 cup of shredded provolone (6 ounces).
- {Get 1 cup of 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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