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Baked Penne With Chicken and Sun-Dried Tomatoes

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“From Everyday Food Magazine”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Grease a baking dish.
  3. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
  4. In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
  5. In large dutch oven or heavy pot, melt butter over med heat. 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.
  6. Add chicken and pasta to pot, season with salt and pepper.
  7. Bake, uncovered,until top is golden and bubbly, about 25 minutes.
  8. Let stand 5 minutes before serving.

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