penne chicken bake

penne chicken bake

Originally uploaded by udandi

This an excellent make ahead meal that makes eight servings total. The recipe will be split between two dishes; one for tonight and one to freeze and bake straight from the freezer! When making a new recipe, I make sure I have all the ingredients ready to go, especially when there’s whisking over hot heat involved!

6 tablespoons butter, plus more for baking dishes
coarse salt & pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skiness chicken breast halves (8 oz each)
1/2 cup plus 2 tablespoons all-purpose flour (spooned & leveled)
4 garlic cloves, minced
10 ounces white mushrooms, trimmed & thinkly sliced (I did not include, because I do not like!)
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
6 ounces shredded provolone (I used mozarella because that is what I had)
4 ounces finely grated Parmesan

1. Preheat oven to 400 degrees. Butter two shallow 2-quart baking dishes.

2. In a large pot of boiling water, cook pasta 3 minutes short of al dente; drain pasta and return to pot.

3. In a large non-stick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3-5 minutes per side. Halve and then slice each chicken.

4. In a 5-quart dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook whisking 1 minute.

5. 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.

6. Add chicken and pasta to pot; season with salt & pepper. Divide pasta mixture between each baking dish and sprinkle each with 1/2 cup Parmesan.

7. Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

to freeze Prepare up to step 7; let cool. Cover tightly with foil and freeze, up to 3 months.

to bake from frozen Preheat over to 400 degrees 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.

I have not eaten the second dish but I plan to pull it out in the morning, place it in the fridge to begin defrosting it so I do not hae to bake it as long.

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3 Comment

  1. Gayle
    March 24, 2009 at 10:43 pm

    Yum! This sounds great! I’m going to try it. Thank you!

    Gayle’s last blog post..Paw

  2. Faith
    March 25, 2009 at 11:49 am

    Thanks for posting this! I can’t wait to try it!!

  3. Terri
    March 12, 2010 at 11:24 am

    I’ve been searching all morning for this recipe. My friend brought me dinner last night (this recipe) and my teenagers loved it–they even ate the mushrooms and sun-dried tomatoes. There wasn’t any leftover for me to have lunch. I will be making a few batches for my freezer this weekend. Thanks so much for sharing this recipe.

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