Baked Penne with Chicken and Sun-Dried Tomatoes
Nb persons: 8
Yield:
Preparation time: 35 min
Total time: 1 hr
Source: Martha Steward Living Omnimedia
| 6 tablespoon(s) | butter, plus more for baking dishes |
| coarse salt | |
| Ground pepper | |
| 1 pound(s) | penne rigate |
| 1 teaspoon(s) | olive oil |
| 2 (8 ounces each) | boneless, skinless chicken breast halves, halved horizontally |
| 1/2 cup(s) | all-purpose flour, spooned and leveled |
| 2 tablespoon(s) | all-purpose flour, spooned and leveled |
| 4 clove(s) | garlic, minced |
| 6 cup(s) | whole milk |
| 10 ounce(s) | white mushrooms, trimmed and thinly sliced |
| 1/2 cup(s) | oil-packed sun-dried tomatoes, drained and thinly sliced |
| 1 1/2 cups | provolone, shredded (6 oz) |
| 1 cups | Parmesan, finely grated (4 oz) |
Preheat oven to 400 degrees F. 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.
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.
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.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
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