Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, baked penne with chicken and sun-dried tomatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Add chicken and pasta to pot, season with salt and pepper. When ready to cook, bake it. Gradually add milk, bring to a simmer (whisking frequently). When ready to cook, bake it straight from the freezer.
Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Baked Penne with Chicken and Sun-Dried Tomatoes is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Get 6 tbsp butter, plus more for baking dishes
- Take 1 Coarse salt and ground pepper
- Take 1 lb penne rigate
- Take 1 tsp olive oil
- Get 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Take 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Prepare 4 garlic cloves, minced
- Prepare 6 cup whole milk
- Take 10 oz white mushrooms, trimmed and thinly sliced
- Prepare 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Prepare 1 1/2 cup shredded provolone (6 ounces)
- Get 1 cup finely grated Parmesan (4 ounces)
Season with salt and pepper to taste. The most prominent flavor in this recipe is the homemade sun-dried tomato sauce. The sauce is made from scratch by combining cream with shredded Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes. Cooked chicken and penne pasta are then smothered in this delicious creamy Mozzarella pasta sauce.
Instructions 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.
The sauce is made from scratch by combining cream with shredded Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes. Cooked chicken and penne pasta are then smothered in this delicious creamy Mozzarella pasta sauce. Add cooked penne and basil and mix. Leave on stove until penne are warm. Slowly whisk in the broth and cream; bring to a simmer, whisking often.
So that is going to wrap it up with this exceptional food baked penne with chicken and sun-dried tomatoes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
