I've got nothing. Seriously nothing. I've been staring at the computer screen trying to think of something to say and I'm coming up blank. So all I've got for you is a fantastic recipe! :)
This meal is fantastically delicious! How can you go wrong with penne, a creamy cheese sauce, chicken, and sun dried tomatoes? The best part about this meal, though, is that it can be frozen. I split this meal into 3 8" pans. I baked one, froze another, and gave the last one to a friend. The frozen ones tasted exactly the same as the one I baked fresh, so that is even better. I loved this meal!
Enjoy!
Baked Penne with Chicken and Sun Dried Tomatoes
Everyday Food April 2009
6 TBSP butter, plus more for baking dishes
Coarse salt
Ground pepper
1 pound penne rigate
1 tsp olive oil
2 boneless, skinless chicken breasts (8 oz each), halved horizontally
1/2 cup butter
1/2 cup plus 2 TBSP flour
4 garlic cloves, minced
6 cups whole milk
10 oz white mushrooms, trimmed and thinly sliced
10 oz white mushrooms, trimmed and thinly sliced
1/2 cup oil packed sun dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup parmesan cheese, grated
1. Preheat oven to 400. Butter the two shallow 2 qt baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain and return to pot.
2. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook until opaque throughout, 3-5 minutes per side. Halve each piece lenghtwise, then thinly slice crosswise.
3. In a 5 qt Dutch oven or heavy pot, melt butter over medium heat. 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 more. Remove pot from heat and stir in provolone and 1/2 cup parmesan.
4. Add chicken and pasta; 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.
TO FREEZE: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
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.
10 comments:
I am so glad you posted this recipe so I can make it again soon!! :) It was so awesome THANKS for sharing!!
Christine, what a find! This sounds like a goldmine. I absolutely love all the ingredients in this. The more I read the recipe the more I wanted a big PLATTER of it! Oh, boy.
We'll be having this really soon. I can't wait!
This looks so good. I will have to make it soon. Plus, I love the fact that it makes two so you can freeze one.
Fantastic! I bet this so is good!
Yum! Looks delicious. I have some sundried tomatoes sitting in my refrigerator.
I only wish it was me you were giving the pan to!
I know what you mean about not having anything to say. Some days the words just aren't there!
Its ok when you have nothing...I've been there too...just today as a matter of fact. ;o)
Your chicken meal looks delicious and I love that it works to freeze it!
It looks and sounds fantastic Cristine, and I love that it freezes well!
I love sun dried tomatoes! And I love that you can freeze it and it will still be yummy! Thanks for this one.
This was something! More than something! It looks good too! I love SDTs so this is perfect! Two awesome chicken recipes at once! perfect!
Post a Comment