Baked Penne with Chicken and Sun-Dried Tomatoes
Martha Stewart
Prep: 35 minutes Total: 1 hour
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
Serves 8.
* 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)
Directions
1. 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.
2. 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.
3. 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.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.