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Baked Penne with Chicken and Sun-Dried Tomatoes. Halve each piece lengthwise, then thinly slice crosswise. Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Make ready 6 tbsp butter, plus more for baking dishes
- Prepare 1 Coarse salt and ground pepper
- Take 1 lb penne rigate
- Make ready 1 tsp olive oil
- Prepare 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Get 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Take 4 garlic cloves, minced
- Make ready 6 cup whole milk
- Get 10 oz white mushrooms, trimmed and thinly sliced
- Make ready 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Make ready 1 1/2 cup shredded provolone (6 ounces)
- Get 1 cup finely grated Parmesan (4 ounces)
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time. A light and fresh skillet supper of penne pasta, chicken, asparagus, artichoke hearts, and sun-dried tomato is a great way to celebrate asparagus season.
Instructions to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- 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. Let stand 5 minutes before serving.
All Reviews for Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This creamy sun-dried tomato penne was a hit, we devoured it as fast as we could. And our little one loved it too! Over low heat, cook the garlic and sun-dried tomatoes until fragrant, remove from the pan, set aside in a small bowl. Add the remaining oil and turn the heat to medium.
Above is tips on how to cook dinner baked penne with chicken and sun-dried tomatoes, very easy to make. Do the cooking stages correctly, loosen up and use your heart then your cooking will probably be scrumptious. There are numerous recipes you can strive from this web site, please discover what you want. In case you like this recipe please share it with your folks. Pleased cooking.
