Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baked penne with chicken and sun-dried tomatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Baked Penne with Chicken and Sun-Dried Tomatoes is something which I have loved my whole life.
Baked Penne with Chicken and Sun-Dried Tomatoes Baked Penne with Chicken and Sun-Dried Tomatoes. This was good, but somewhat different than what I expected - thought it would taste more like mac 'n cheese + chicken and sun-dried tomatoes - the cheese didn't come through as much though. In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 6 tbsp butter, plus more for baking dishes
- Take 1 Coarse salt and ground pepper
- Make ready 1 lb penne rigate
- Make ready 1 tsp olive oil
- Prepare 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Prepare 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Get 4 garlic cloves, minced
- Take 6 cup whole milk
- Make ready 10 oz white mushrooms, trimmed and thinly sliced
- Take 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Get 1 1/2 cup shredded provolone (6 ounces)
- Make ready 1 cup finely grated Parmesan (4 ounces)
Tender pasta is smothered in a smoky mozzarella cream sauce and littered with delicious chunks of chicken, vibrant broccoli and tart sun-dried tomatoes. Topped with buttery bread crumbs and baked to bubbly goodness, this pasta casserole is uh-mazing. This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta.
Instructions to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- 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 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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