Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare 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 is gonna smell and look delicious.
Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Baked Penne with Chicken and Sun-Dried Tomatoes is something which I have loved my entire life.
Baked Penne with Chicken and Sun-Dried Tomatoes. Halve each piece lengthwise, then thinly slice crosswise. Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on.
To get started with this particular 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 cook that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Get 6 tbsp butter, plus more for baking dishes
- Prepare 1 Coarse salt and ground pepper
- Get 1 lb penne rigate
- Prepare 1 tsp olive oil
- Take 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Get 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
- Prepare 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Get 1 1/2 cup shredded provolone (6 ounces)
- Prepare 1 cup finely grated Parmesan (4 ounces)
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time. Add chicken and pasta to pot; season with salt and pepper. Drain pasta and return to pot. A light and fresh skillet supper of penne pasta, chicken, asparagus, artichoke hearts, and sun-dried tomato is a great way to celebrate asparagus season.
Steps 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.
All Reviews for Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This creamy sun-dried tomato penne was a hit, we devoured it as fast as we could. And our little one loved it too! Over low heat, cook the garlic and sun-dried tomatoes until fragrant, remove from the pan, set aside in a small bowl. Add the remaining oil and turn the heat to medium.
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