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Baked Penne with Chicken and Sun-Dried Tomatoes
Source
Prep Time35 min |
Cook Time |
Total Time1 hr |
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 | |
| 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) |
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