Ingredients: |
Ingredients: 6 T. butter
salt and pepper
1 lb. pasta
1 tsp. olive oil
2 boneless, skinless chicken breasts, halved horizontally
1/2 c. plus 2 T. flour
6 garlic cloves, finely minced
6 c. whole milk (or 1 c. powdered milk and 6 c. chicken broth)
10 oz. cremini mushrooms, trimmed and thinly sliced
1 c. sliced oil-packed sun-dried tomatoes, drained
1 1/2 c. shredded provolone
1 1/2 c. Parmesean
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Directions: |
Directions:1. Preheat oven to 400. Butter 2 shallow 2-quart baking dishes (or one large 9x13 pan). In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque thoughout. Halve each piece lengthwise, then thinly slice crosswise. While chicken pas is still hot, toss the mushrooms in and saute until golden brown. Use a little extra olive oil if needed.
3. In the pot you cooked your pasta in, melt butter over medium heat. Add garlic and cook until fragrant. Add flour and cook, whisking, for one minute. While whisking constantly, gradually add milk; deglaze chicken/mushroom pan and add juices. Bring to a simmer. Keep whisking frequently as the sauce thickens. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually add provolone and 1/2 c. Parmesan cheese.
4. Add chicken and pasta to pot. Season to taste. Divide pasta mixture between baking dishes. (You may freeze the casserole at this point.) Top with remaining cheese.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
**If you freeze the casserole. Bake frozen for about 1 1/2 hours. Top with cheese then return to oven for an additional 15 minutes.** |
This recipe for Baked Cheesy Chicken Pasta is from