baked penne with chicken and sun-dried tomatoes
recipe adapted from martha stewart
2 tbsp butter
2 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
2 tsp italian seasoning
1 tsp salt
1/2 tsp pepper
scant 1/2 cup flour
1/2 red bell pepper, diced
4 garlic cloves, minced
4 cups milk (i used 2%), heated in the microwave until warm
2 tsp red pepper flakes
10 oz white mushrooms, trimmed and sliced
1/2 cup oil packed italian herb sun-dried tomatoes, drained and thinly sliced
8 oz provolone, shredded
1 1/2 cup finely grated parmesan cheese
13 oz whole wheat penne pasta
preheat oven to 400 degree.
poach chicken breasts seasoned with salt, pepper and seasoning.
remove chicken from water (save water) and set aside. using the same water used to poach the chicken (plus more if necessary), bring water to a boil and cook pasta al dente according to package directions. drain and set aside.
heat milk in microwave and have ready. in a large nonstick skillet, heat oil and butter over medium high heat. saute red pepper until softened, about 5 minutes. add garlic and cook an additional minute stirring constantly. turn heat down to medium and slowly whisk flour into the pan.
slowly add milk, whisking constantly. add red pepper flakes and continue stirring occasionally until sauce is thickened.
while sauce is thickening, slice chicken into bite sized pieces.
once sauce is thickened, add mushrooms, tomatoes to the pan and mix in. let cook for a few minutes and then add the provolone and 1/2 cup of parmesan cheese. stir until cheese is melted. add the chicken and the pasta to the pan and mix everything together.
spread the mixture into a lightly sprayed large casserole dish (or two smaller dishes; freezing one for later). top with remaining parmesan cheese and bake for 30 minutes until cheese is bubbly and browning.
i put aside a serving or two (for someone else) for the freezer in a disposable container.
bon a petite!
yields approx. 10 servings (probably a little more)