|6 tbsp||6 tbsp||butter (plus more for baking dishes)||
|kosher salt and black pepper|
|14 1/2 oz||1 box||14 1/2 oz (1 box)||penne rigate|
|1 tsp||1 tsp||olive oil|
|leftover cooked chicken|
|1/2 cup||1/2 cup||+ 2 tablespoons flour|
|6 whole||6 whole||garlic cloves (finely minced)|
|6 cup||6 cup||milk|
|8 oz||8 oz||button mushrooms|
|1 cup||1 cup||sliced oil-packed sun-dried tomatoes (drained)|
|1 1/2 cup||1 1/2 cup||shredded provolone (i used an italian blend that had provolone in it)|
|1 1/2 cup||1 1/2 cup||freshly grated parmesan|
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