Day 23 - Baked Cheesy Chicken Penne

Tonight I made this wonderful recipe from  realmomkitchen.com.

Baked Cheesy Chicken Penne

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces)
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter a 9x13 baking dish. 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 throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste.  Dump into 9x13 pan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Verdict:
Mmmmm, it was so delicious!    Both kids ate it up.  Leila was actually the first of all of us done.  After her dessert she wanted more noodles.  Definitely going to be making this one again!  It did make a lot (My 9x13 was full) so I may cut the recipe in half next time.