gourmet girls

Baked Penne with Chicken, Sun-dried Tomatoes and Mushrooms

each dish serves four. cook one and freeze one or freeze it all!
6 tblsp butter
salt and pepper
1 lb penne pasta
olive oil
2 boneless, skinless chicken breasts
1/2 cup plus 2 tblsp flour
4 garlic cloves, minced
6 cups milk
10 oz white mushrooms, trimmed and sliced
1/2 cup sun-dried tomatoes, thinly sliced
1 1/2 cups shredded provolone (6 oz)
1 cup grated parmesan (4 oz)

preheat oven to 400. Butter two shallow baking dishes. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
In large skillet, heat oil and cook chicken, seasoning with salt and pepper. Halve each piece and thinly slice. Set aside.
In heavy pot, melt butter over medium heat. Add flour and garlic, whisking one minute. Gradually add milk, still whisking. Bring to simmer. Add tomatoes and mushrooms, cook 1 minute. Take off heat, stir in cheeses. Add chicken and pasta to pot. Mix and divide into two dishes. (can sprinkle top with additional parmesan).
Bake, uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes. Serve

TO FREEZE: Prepare though step 4, let cool, cover tightly and freeze.
TO BAKE FROM FROZEN: preheat oven to 400. bake, covered on rimmed baking sheet until center is hot, about 1 hour. remove foil, bake until golden, about 15 minutes more.