Serves 8
6 tbls butter, plus more for baking dishes
salt & pepper
1 lb penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breasts, halved horizontally
1/2 cup plus 2 tbls all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 oz white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 oz)
1 cup finely grated parmesan (4 oz)
Preheat oven to 400 degrees.
Butter two shallow 2 quart baking dishes or ONE 9X13 dish. 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 skillet heat oil, season chicken with salt and pepper and cook chicken until until opaque throughout, about 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a heavy pot, melt butter over medium heat. Add flour and garlic, cook – whisking – one minute. While whisking, gradually add milk; bring to simmer, whisking frequently. Add mushrooms and tomatoes. Cook one minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.
Add chicken and pasta to pot. Season with salt and pepper. Place past mixture in pan. Sprinkle with cup parmesan.
Bake uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 min before serving.
If two dishes smaller dished were prepared – freeze the other one for a future meal.