Baked Penne with Chicken and Sun Dried Tomatoes

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

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.