Baked Penne with Chicken and Sun-dried (or oven roasted) Tomatoes

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
6 tablespoons butter, plus more for baking dishes Coarse salt and ground pepper 1 pound penne rigate 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 4 garlic cloves, minced 6 cups whole milk 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced OR 3 roma tomatoes halved and oven roasted, then sliced 1 1/2 cups shredded mozzarella (6 ounces) 1 cup finely grated Parmesan (4 ounces)
Directions
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.

Serving Size:�Each dish makes 6 servings (12 total)

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 388.2
  • Total Fat: 16.1 g
  • Cholesterol: 62.9 mg
  • Sodium: 371.8 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 25.0 g

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