Very easy, cheesy and Good <3 A real crowd pleaser..
|1 lb||Penne Noodles|
|1 tsp||Olive Oil|
|2 oz||Boneless, Skinless Chicken breasts (about 8oz. Each)|
|1/2 cup||Flour (+2 Tbsp more)|
|6||Garlic Gloves (minced)|
|10 oz||White Mushrooms|
|1 cup||Sliced oil-packed sun-dried tomatoes, drained|
|1 1/2 cups||Shredded Provolone (about 6 oz.)|
|1 1/2 cups||Grated Parmesan (about 6 oz.)|
Preheat oven to 400 degrees. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta. drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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