serves 8
time 1 hr
difficulty Moderate
equipment
  • two shallow 2-quart baking dish
  • large pot
  • nonstick skillet
  • 5-quart Dutch oven or heavy pot
author Martha Stewart
write-up Write Up
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  6 tbsp 6 tbsp butter (plus more for baking dishes)  
  1. preheat oven to 400. butter two shallow 2-quart baking dishes.
  2. in a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  3. in a large nonstick skillet, heat oil over medium-high.
  4. season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. halve each piece lengthwise, then thinly slice crosswise.
  5. in a 5-quart dutch oven or heavy pot, melt butter over medium.
  6. add flour and garlic; cook, whisking, 1 minute. while whisking, gradually add milk; bring to a simmer, whisking frequently.
  7. add mushrooms and tomatoes; cook 1 minute. off heat, gradually stir in provolone and 1/2 cup parmesan.
  8. add chicken and pasta to pot; season with salt and pepper. divide pasta mixture between baking dishes; sprinkle each with cup parmesan.
  9. bake, uncovered, until top is golden and bubbling, about 25 minutes. let stand 5 minutes before serving.
    coarse salt and ground pepper  
1 lb   1 lb penne rigate  
  1 tsp 1 tsp olive oil  
  2 whole 2 whole boneless (skinless chicken breast halves (8 ounces each))  
  1/2 cup 1/2 cup + 2 tablespoons all-purpose flour (spooned and leveled)  
  4 whole 4 whole garlic cloves (minced)  
  6 cup 6 cup milk  
10 oz   10 oz white mushrooms (trimmed and thinly sliced)  
  1/2 cup 1/2 cup oil-packed sun-dried tomatoes (drained and thinly sliced)  
  1 1/2 cup 1 1/2 cup shredded provolone  
  1 cup 1 cup finely grated parmesan