|6 tbsp||6 tbsp||butter (plus more for baking dishes)||
|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|
No forkers forked this recipe yet. Be the first to fork this recipe
To fork a recipe means to copy this recipe (Baked Penne with Chicken and Sun-Dried Tomatoes ) and make it your own.
How to make it your own you ask? Well, go ahead and modify the recipe to your heart's content! Change the ingredients, or instructions. Remember, it's YOUR perfect version of this recipe that you want to make. Then share it with the world!