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)

1. 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.

2. 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.

3. 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.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with � cup of parmesan cheese.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6. To Freeze Prepare through step 4; let cool. Cover tightly with fil and freeze up to 3 months.

7. 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.