Baked Chicken Penne Pasta
This recipe makes one baking dish for now and one to freeze for another day
Prep Time: 30 minutes
Bake Time: 45 min-1 hour
Servings: 8
1 pound whole wheat penne pasta
1/2 onion, finely diced
2 cloves garlic, minced
6 tablespoons butter
1/2 cup flour
3 cups 2% milk, 1 cup half n half-combined in bowl
1 cup rotisserie chicken, shredded
1/2 cup sun dried tomatoes, oil packed
1/2 cup sun dried tomatoes, NOT oil packed
6 ounces smoked provolone cheese, shredded
1 cup parmesan cheese, finely grated
10 ounces white mushrooms, thinly sliced
Salt/Pepper to taste
Preheat oven to 400 degrees.
Cook pasta according to package directions, but remove from heat and drain 2-3 minutes before al dente or recommended cooking time.
Heat butter in a large dutch oven over medium heat. Add onions and garlic, sautéing 3-4 minutes. Whisk in flour, and still whisking, slowly drizzle in milk and half n half. Continue to stir until it starts to thicken.
Toss in mushrooms and sun dried tomatoes; stir gently. Add provolone cheese and 1/2 cup parmesan cheese. Add chicken and pasta; stir well. Season with salt/pepper.
Pour half into a glass baking dish and half into a glass freezer dish. Sprinkle both with remaining parmesan cheese. Bake one uncovered for 20-30 minutes or until bubbly.
Cover the other with foil and put into freezer, freeze up to 3 months.
To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) 45-65 minutes, or until hot. Remove foil; bake until golden, about 15 minutes more, or until bubbly.
As you see from the picture, I also added fresh spinach to mine (I like variety). Just toss in before you bake!
Prep Time: 30 minutes
Bake Time: 45 min-1 hour
Servings: 8
1 pound whole wheat penne pasta
1/2 onion, finely diced
2 cloves garlic, minced
6 tablespoons butter
1/2 cup flour
3 cups 2% milk, 1 cup half n half-combined in bowl
1 cup rotisserie chicken, shredded
1/2 cup sun dried tomatoes, oil packed
1/2 cup sun dried tomatoes, NOT oil packed
6 ounces smoked provolone cheese, shredded
1 cup parmesan cheese, finely grated
10 ounces white mushrooms, thinly sliced
Salt/Pepper to taste
Preheat oven to 400 degrees.
Cook pasta according to package directions, but remove from heat and drain 2-3 minutes before al dente or recommended cooking time.
Heat butter in a large dutch oven over medium heat. Add onions and garlic, sautéing 3-4 minutes. Whisk in flour, and still whisking, slowly drizzle in milk and half n half. Continue to stir until it starts to thicken.
Toss in mushrooms and sun dried tomatoes; stir gently. Add provolone cheese and 1/2 cup parmesan cheese. Add chicken and pasta; stir well. Season with salt/pepper.
Pour half into a glass baking dish and half into a glass freezer dish. Sprinkle both with remaining parmesan cheese. Bake one uncovered for 20-30 minutes or until bubbly.
Cover the other with foil and put into freezer, freeze up to 3 months.
To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) 45-65 minutes, or until hot. Remove foil; bake until golden, about 15 minutes more, or until bubbly.
As you see from the picture, I also added fresh spinach to mine (I like variety). Just toss in before you bake!
