BAKED CHICKEN WITH TOMATOES RECIPES RECIPES

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BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES RECIPE ...



Baked Penne with Chicken and Sun-Dried Tomatoes Recipe ... image

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.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Total Time 1 hours

Prep Time 35 minutes

Number Of Ingredients 12

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
6 cups whole milk
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)

Steps:

  • 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 1/4 cup Parmesan.
  • Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 636 g, FatContent 26 g, FiberContent 2 g, ProteinContent 38 g

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