Baked Chicken Penne
Ingredients
The pasta
The sauce
-
6
tablespoons
butter
-
½
cup
flour
-
2
tablespoons
flour
-
6
cloves
garlic, finely minced
-
6
cups
whole milk
-
10
ounces
white or cremini mushrooms, trimmed and thinly sliced
-
1
cup
sliced oil-packed sun-dried tomatoes, drained
-
1½
cups
shredded provolone cheese
-
1½
cups
freshly grated Parmesan cheese
The chicken
-
2
boneless, skinless chicken breast halves
about 8 ounces each
Seasoning and oil
-
1
teaspoon
olive oil
-
to taste
kosher salt and black pepper
Instructions
- Preheat the oven to 400°F and butter two shallow 2-quart baking dishes.
- Boil the penne pasta in salted water for 3 minutes short of al dente, then drain and set aside.
- Heat olive oil in a skillet and season the chicken with salt and pepper, cooking until opaque throughout, about 3 to 5 minutes per side.
- Slice the cooked chicken and sauté the mushrooms in the same skillet until golden brown.
- In a pot, melt butter, then whisk in flour and garlic, cooking for 1 minute.
- Gradually add milk while whisking, bringing to a simmer until thickened.
- Stir in the mushrooms and sun-dried tomatoes, then remove from heat and add provolone and half of the Parmesan cheese.
- Combine the chicken and pasta with the sauce, season with salt and pepper, and divide between the baking dishes.
- If baking immediately, sprinkle remaining Parmesan on top and bake uncovered for about 25 minutes.
- Let stand for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
600
Total fat
30g
Total carbohydrates
50g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
You might also like