Baked Penne with Chicken and Sun-Dried Tomatoes

Ingredients

• 1 cup(s) (4 ounces) finely grated Parmesan
• 1.5 cup(s) (6 ounces) shredded provolone
• ½ cup(s) oil-packed sun-dried tomatoes, drained and thinly sliced
• 10 ounce(s) white mushrooms, trimmed and thinly sliced
• 6 cup(s) whole milk
• 4 clove(s) garlic, minced
• 2 tablespoon(s) all-purpose flour, spooned and leveled
• + 7 more ingredients
• • ½ cup(s) all-purpose flour, spooned and leveled
  • 2 (8 ounces each) boneless, skinless chicken breast halves, halved horizontally
  • 1 teaspoon(s) olive oil
  • 1 pound(s) penne rigate
  • Ground pepper
  • Coarse salt
  • 6 tablespoon(s) butter, plus more for baking dishes

1. Preheat oven to 400 degrees F. 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 o...

View full recipe at SpringPad