6 tablespoons of butter
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), havled horizontally
� cup plus 2 tablespoons all-purpose flour
4 garlic cloves
6 cups whole milk
10 ounces white mushrooms trimmed and sliced
� cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 � cups shredded provolone
1 cup finely grated parmesan (4 ounces)
pre-heat oven to 400 degrees. Butter 2 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, 3-5 minutes per side. Halve each piece lenghwise, then thinly slice crosswise.
In a 5 quart Dutch oven or heavy pot. Melt butter over medium. Add flour and garlic; cook wisking, 1 minute. While whisking add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and � cup parmesan cheese.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with � cup of parmesan cheese.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To Freeze Prepare through step 4; let cool. Cover tightly with fil and freeze up to 3 months.
To Bake From Frozen Preheat oven to 400 degrees, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 � hours. Remove foil; bake until golden, about 15 minutes more.
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