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.