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Baked Cheesy Chicken Penne
Ingredients:
- 6 tablespoons butter
- kosher salt and black pepper
- 1 pound penne rigate
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 10 ounces button or cremini mushrooms, trimmed and thinly sliced
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces)
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions:
- Preheat oven to 400° F.
- Butter two shallow 2-quart baking dishes.
- Cook pasta 3 minutes in salted water; drain pasta and set aside.
- Season chicken with salt and pepper.
- Cook in oil on medium high 3 to 5 minutes per side.
- Halve each piece lengthwise, then thinly slice crosswise.
- Add mushrooms to hot pan and saute until golden brown (3-4 minutes). Add extra olive oil if needed.
- In a 5-quart Dutch oven, 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 and gradually stir in provolone and 1/2 cup Parmesan.
- 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.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes.
- Let stand 5 minutes before serving.
Freezer Instructions:
- Freeze for up to 3 months.
- To bake, preheat oven to 400° F for about 1 1/2 hours.
- Remove foil, stir pasta, and top with cheese.
- Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.