Creamy Baked Penne And Chicken With Mushrooms Oamc

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From an america's test kitchen cookbook titled the best make-ahead recipe. the recipe book also included a variation for creamy baked penne and chicken with artichokes, tarragon, and lemon. i've put in notes where appropriate to make the variation. in the ingredient list, use the variation ingredient in place of the original ingredient.

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Steps

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Bring 4 quarts of water to a boil in a dutch oven over high heat.

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Stir in 1 tbsp salt and the pasta and cook , stirring occasionally , until just beginning to soften , about 5 minutes.

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Drain and toss with 1 tbsp oil.

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Set aside.

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Wipe the pot dry , add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering.

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Add the cremini mushrooms , onion , porcini mushrooms , and 1 tsp salt.

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Cover and cook , stirring often , until the mushrooms have released their liquid , about 10 mintues.

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Uncover , increase the heat to medium-high , and continue to cook , stirring often , until the mushrooms are dry and browned , 5 to 10 minutes.

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Stir in the garlic and thyme and cook until fragrant , about 30 seconds.

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Stir in flour and cook , stirring constantly , until golden , about 1 minute.

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Slowly whisk in the broth , wine , and cream.

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Add the chicken breasts , partially cover , and bring to a simmer.

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Reduce the heat to low , cover completely , and cook until the thickest .

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Ingredients

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salt, penne, olive oil, cremini mushrooms, onion, dried porcini mushrooms, garlic cloves, thyme, unbleached all-purpose flour, low sodium chicken broth, dry white wine, heavy cream, chicken breasts, italian cheese blend, ground black pepper, parsley, bay leaves, peas, lemon juice