Another Pinterest recipe, by Real Mom Kitchen, that I made over the weekend. Not only is it delicious but it is great to share, it makes enough for two 2-quart casseroles. So make one for you and share the love!
6 Tablespoons Butter
Kosher Salt and Pepper
1 lb. Penne Rigate Pasta
1 Teaspoon Olive Oil
2 Chicken Breasts (boneless, skinless, approx. 8 oz. each)
1/2 Cup + 2 Tablespoons Flour
6 Garlic Cloves (finely minced)
6 Cups Whole Milk
10 oz. White Mushrooms (trimmed and thinly sliced)
1 Cup Sun-Dried Tomatoes (sliced, oil-packed, drained)
1-1/2 Cups Kraft Italian Shredded Cheese
1-1/2 Cups Parmesan Cheese (freshly grated)
Preheat oven to 400. Spray two 2-quart baking dishes with Olive Oil.
In a large pot of boiling, salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
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 to 4 minutes. Use a little extra olive oil if needed.
In a 5-quart Dutch oven or heavy pot, melt butter over medium heat. Add flour, and garlic; cook, whisking for 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 for 1 minute. Take pan off the heat and gradually stir in cheeses.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between the two baking dishes.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
To freeze, cover pan well with foil. Freeze up to 3 months. When ready to bake, preheat oven to 400. Bake for 1 - 1/2 hours. Remove foil and stir pasta. Bake for an additional 10 minutes or until mixture is hot and bubbly throughout.