Thursday, October 6, 2011

Tasty Thursday

I have cooked new recipes from Pinterest several times in the past few weeks and I thought I'd share one that I actually remembered to take a picture of! I found this recipe for Baked Cheesy Chicken Penne on Real Mom Kitchen. We love pasta and I am a huge cheese addict, so I figured it would be a perfect easy recipe. Overall, it was good. A little bland, but I think that's because I forgot to buy the tomatoes at the store and we don't eat mushrooms. I would probably add more cheese next time (you can never have enough cheese!)  I need to learn to take better food photos.



Baked Cheesy Chicken Penne
  • 6 tablespoons butter, plus more for baking dishes
  • kosher salt and black pepper
  • 1 pound penne rigate
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 10 ounces white or cremini mushrooms, trimmed and thinly sliced (We don't like mushrooms so we didn't use them)
  • 1 cup sliced oil-packed sun-dried tomatoes, drained (I forgot these at the store!)
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 1/2 cup freshly grated Parmesan (about 6 ounces)
  1. Preheat oven to 400. 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 set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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