lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, September 16, 2011

Baked Penne with Chicken and Sun-Dried Tomatoes

baked penne with chicken and sundried tomatoesThis recipe is perfect for taking a meal to a friend. It makes two pans, one for dinner and one to give away. My friend from Miss F's playgroup had her baby girl Sloane a few weeks back and I knew I wanted to bring this meal. I brought a salad and a batch of chocolate chip cookies to go along with it. We had it the night before, of course C picked out all the tomatoes, which then made Miss F pick out all her tomatoes...fantastic. Nonetheless, he went back for seconds and so did I. I made some changes to the sauce from the original recipe on Martha Stewart, after tasting the sauce I felt it needed Parmesan and I prefer a melted cheese crust on top of baked pasta. The sauce is dangerously rich and totally delicious. C said he would prefer his with carrots and broccoli next time. I am not so sure about the carrots, but maybe I will add some broccoli and red bell pepper next time I make it.
Baked Penne with Chicken and Sun-dried Tomatoes

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breast halves, halved horizontally
½ cup plus 2 tablespoons all-purpose flour
3 garlic cloves, minced
5 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 cup finely grated Parmesan
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 large nonstick skillet, heat 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.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. 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 the Parmesan. Add chicken 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.
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Laura said...

I'm sure broccoli would be a wonderful addition. Looks delicious!

Jessica said...

I love sun-dried tomatoes! This sounds wonderful and is going on my menu plan for next week!

Krissy said...

This is one of my favorite recipes! It is so good!

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