As room mom for Miss F's class, the main responsibility is to provide lunch for all the teachers in the school. I re-adapted Baked Penne with Chicken and Sun-Dried Tomatoes by taking some of C's suggestions and changing up the vegetables. Since we were serving lasagna with this, I decided to omit the sun-dried tomatoes. I also made a dish for us for dinner. I may have not thought things through so well when I nearly tripled the recipe, I just don't have bowls big enough to accommodate all that pasta, sauce, chicken and vegetables. My kitchen looked like a pasta mess after I was done, normally I try to be a pretty neat cook, but when you have three bowls going, you do what you can. C really enjoyed this much more than its original incarnation. Miss F's favorite part was the chicken, big surprise there. |
Coarse salt and ground pepper
1 pound penne pasta
3 teaspoons olive oil, divided
2 boneless, skinless chicken breast halves, halved horizontally
10 ounces white mushrooms, trimmed and thinly sliced
½ onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
6 tablespoons butter, plus more for baking dishes
½ cup plus 2 tablespoons all-purpose flour
3 garlic cloves, minced
5 cups whole milk
1 cup finely grated Parmesan
1 package frozen spinach, drained and thawed
½ cup shredded Mozzarella cheese
Preheat oven to 400 degrees. 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 Dutch oven, heat one teaspoon 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. Add two teaspoons oil to the pan, sauté the mushrooms, onion and peppers for 3 minutes, until tender. Remove the mushrooms and peppers from the pan, add the butter and melt over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Off heat, gradually stir in the Parmesan. Add chicken, mushrooms, bell pepper, spinach and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with ¼ cup mozzarella. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Pin It Now! |
4 comments:
Looks really good! I also love the weekly menu planner on the top of your blog. How did you do that?
Thanks! I made the menu plan using table html code, really simple.
This sounds delicious. I'm a pretty neat cook too and it frustrates me when a recipe has dishes all over my kitchen.
Can't wait to try this!
I just made a BUNCH of roasted red peppers today - I have to make this now! :)
Post a Comment