Baked Penne w/ Chicken & Sun-dried tomatoes

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  • 6 tablespoon(s) butter
  • salt & pepper
  • 1 pound(s) penne rigate
  • 2 teaspoon(s) olive oil
  • 16 ounce(s) chicken breasts boneless, skinless
  • 1/2 cup(s) flour
  • 2 tablespoon(s) flour
  • 4 clove(s) garlic
  • 6 cup(s) milk
  • 1/2 cup(s) sun-dried tomatoes oil-packed
  • 6 ounce(s) provolone
  • 1 cup(s) parmesan cheese


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

September 2012

This recipe is a personal recipe added by Supermom7738 and has not been tested or endorsed by MyRecipes.

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