Baked Penne with Chicken and Sun Dried Tomatoes
Ingredients
- 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
- ½ 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
- ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
- 1 ½ cups shredded provolone (6 ounces)
- 1 cup finely grated Parmesan (4 ounces)
Instructions
Baked Penne with Chicken and Sun-Dried Tomatoes serves 8 original recipe by Martha Stewart.
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