*picture updated 10/30/12
Please excuse the lack I was first served this delicious pasta dish at my good friend Bethany’s. It comes from one of Martha Stewart’s Everyday magazines. I thought it was so yummy, I made it several times for my husband and also whipped it up for Mother’s Day this past year. After a long weekend of packing, we decided this was the perfect hearty dish for our Sunday night dinner. It is definitely a richer dish and I don’t think that I would be able to make it during the week. This would work well for a dinner party or a larger party since you could make it ahead.
Baked Penne with Chicken and Sun-dried tomatoes
As seen in Everyday Magazine by Martha
What you’ll need:
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
5 cups whole milk ( I used 2%)
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
What you’ll do:
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. 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.