Recipe: Delicious Baked Penne with Chicken and Sun-Dried Tomatoes

Baked Penne with Chicken and Sun-Dried Tomatoes. Baked Penne with Chicken and Sun-Dried Tomatoes Baked Penne with Chicken and Sun-Dried Tomatoes. This was good, but somewhat different than what I expected - thought it would taste more like mac 'n cheese + chicken and sun-dried tomatoes - the cheese didn't come through as much though. Drain pasta and return to pot.

Cut the sun-dried tomatoes into thin stripes. Add fried meat to the wok again. Add cooked penne and basil and mix. You can cook Baked Penne with Chicken and Sun-Dried Tomatoes using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Baked Penne with Chicken and Sun-Dried Tomatoes

1. It's 6 tbsp of butter, plus more for baking dishes.
2. It's 1 of Coarse salt and ground pepper.
3. It's 1 lb of penne rigate.
4. Prepare 1 tsp of olive oil.
5. It's 2 of boneless, skinless chicken breast halves (8 ounces each), halved horizontally.
6. It's 1/2 cup of plus 2 tablespoons all-purpose flour (spooned and leveled).
7. You need 4 of garlic cloves, minced.
8. It's 6 cup of whole milk.
9. You need 10 oz of white mushrooms, trimmed and thinly sliced.
10. You need 1/2 cup of oil-packed sun-dried tomatoes, drained and thinly sliced.
11. Prepare 1 1/2 cup of shredded provolone (6 ounces).
12. You need 1 cup of finely grated Parmesan (4 ounces).

Leave on stove until penne are warm. This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta. This post may contain affiliate links.

Baked Penne with Chicken and Sun-Dried Tomatoes step by step

1. Preheat oven to 400. 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..
2. 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..
3. 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 provolone and 1/2 cup Parmesan..
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan..
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving..

Tania from Cooktoria here, sharing one of my all-time favorite dinner recipes - Sun-Dried Tomato Chicken. Add the sun-dried tomatoes, artichokes, and capers with lemon juice and extra olive oil to the skillet and stir together. Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly. Drain (but do not rinse) penne pasta, then add it to the skillet.