Baked Penne With Chicken And Sun-Dried Tomatoes

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Martha Stewart
Nutrition per serving    (USDA % daily values)


Nice recipe. Makes a ton so I froze half of it. Rather than purchasing sub dried tomatoes I just diced up a couple of Roma. All I had was an Italian mix cheese (mozzarella, provolone) so used that along with Parmesan. It was good, although to my disappointment my fam compared it to tuna helper... With chicken instead of tuna! Not the review you want after an hours work in the kitchen! They liked it, I will make again after we eat what's left in the freezer.
ab59be205bb9   •  26 Oct   •  Report
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Ingredients for 8 servings

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)

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