Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, baked penne with chicken and sun-dried tomatoes. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Baked Penne with Chicken and Sun-Dried Tomatoes is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. Get 6 tbsp butter, plus more for baking dishes
2. Make ready 1 Coarse salt and ground pepper
3. Make ready 1 lb penne rigate
4. Prepare 1 tsp olive oil
5. Get 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
6. Take 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
7. Get 4 garlic cloves, minced
8. Take 6 cup whole milk
9. Take 10 oz white mushrooms, trimmed and thinly sliced
10. Take 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
11. Prepare 1 1/2 cup shredded provolone (6 ounces)
12. Get 1 cup finely grated Parmesan (4 ounces)

Instructions to make Baked Penne with Chicken and Sun-Dried Tomatoes:

1. 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.
2. 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.
3. 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.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

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