Friday, March 11, 2011


Another recipe! Woohoo!
It's Friday {TGIF} and I am starving for some reason right now...even after having breakfast and cannot stop looking at recipes online. I spotted this one on the Martha Stewart Everyday Food website and had to share. Looks delicious and I might just have to give this a try; either tonight or on the weekend. :)
Bon Appetit!

Baked Penne with Chicken & Sun-Dried Tomatoes
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Prep Time: 35 minutes
Total Time: 1 hour
Serves: 8

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plust 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1-1/2 cups shredded provolone (6 ounces)
1 cup finely grated Paremsan (4 ounces)

1. Prehead oven to 400C. 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 opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta misture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

7. Prehead oven to 400C, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1-1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Let me know if you guys give this a try and what you think. :)



  1. this is in the oven as we speak :) will let you know how it turned out.

  2. mmmmm tastes so good!! deffo one for the books. gonna put a little more sun dried tomatoes in next time