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Tonight I made Baked Penne with Chicken and Sun-Dried Tomatoes from Martha Stewart’s Everyday Food.  It ended up taking a lot longer that I had anticipated, but that is probably because I am such a cooking newbie.  It turned out really great and filled my taste-testers bellies very well.  For a side/dessert I made pumpkin bread, which added a more fall feeling to the meal.  It was super yummy and I would definitely recommend this for a quick (relatively) and easy (relatively) autumn dinner.

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.

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