| This recipe is liked by 0 person(s). |
Cheesy Chicken Penne
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Cheesy Chicken Penne | |
| 6 tablespoons | butter, plus more for baking dishes |
| kosher salt | |
| black pepper | |
| 1 pound | penne rigate, (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate) |
| 1 teaspoon | olive oil |
| 2 | boneless, skinless chicken breast halves, (about 8 ounces each), halved horizontally (I used some leftover cooked chicken) |
| 1/2 cup plus 2 tablespoons | flour |
| 6 | garlic cloves, finely minced |
| 6 cups | whole milk |
| 10 ounces | white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms) |
| 1 cup | sliced oil-packed sun-dried tomatoes, drained |
| 1 1/2 cups | shredded provolone, (6 ounces) (I used an italian blend that had provolone in it) |
| 1 1/2 cup | freshly grated Parmesan, (about 6 ounces) |
Preheat oven to 400. 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 3 minutes short of al dente; drain pasta and set aside.
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.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
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 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe