Baked Penne With Chicken And Sun Dried Tomatoes

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From everyday food magazine

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Steps

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Preheat oven to 400 degrees.

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Grease a baking dish.

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Cook pasta 3 minutes short of al dente.

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Drain pasta and return to pot.

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In large non-stick skillet , heat oil over med-high , season chicken with salt and pepper , cook until opaque throughout , 3 to 5 minutes per side.

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Slice lengthwise , then thinly slice crosswise.

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In large dutch oven or heavy pot , melt butter over med heat.

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Add flour and garlic , cook whisking 1 minute.

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While whisking , gradually add milk , bring to a simmer , whisking frequently.

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Add mushrooms and tomatoes , cook 1 minute.

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Off heat , gradually stir in provolone and 1 / 2 cup parmesan.

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Add chicken and pasta to pot , season with salt and pepper.

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Bake , uncovered , until top is golden and bubbly , about 25 minutes.

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Let stand 5 minutes before serving.

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Ingredients

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butter, salt and pepper, penne, olive oil, boneless skinless chicken breasts, flour, garlic cloves, whole milk, white mushrooms, sun-dried tomato packed in oil, provolone cheese, parmesan cheese