This is a Martha Stewart recipe. I served it over spinach leaves, it added pretty color and the heat of the pasta wilted the spinach nicely. Our family really enjoyed this dish.
6 Tbl butter
Coarse salt and ground pepper
1 lb penne rigate
1 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plus 2 tablespoons flour (spooned and leveled)
4 garlic cloves, minced
6 cups milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone or mozzarella
1 cup finely grated Parmesan
Preheat oven to 400°. Spray a 9×13 baking dish. In a large pot of boiling salted water, cook pasta 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. In a large 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 sun-dried tomatoes, cook 1 minute. Remove from heat, gradually stir in provolone or mozzarella and 1/2 cup Parmesan. Add chicken and pasta to pot, season with salt and pepper. Pour pasta mixture into baking dish, sprinkle with remaining Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. Serve over a bed of baby spinach leaves if desired.
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