Wednesday, September 28, 2011

Taste



Baked Pene with Chicken and Sun-Dried Tomatoes


Ingredients

  • 6 tablespoons butter, plus more for baking dishes
  • Coarse salt and ground pepper
  • 500g penne 
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves, halved horizontally
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 285g white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup finely grated Parmesan cheese

Method

  1. Preheat oven to 200. Butter two shallow 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 Dutch oven or heavy pot, melt butter. 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 cheddar and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture 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.

1 comments:

Catherine Bedson said...

Yum, this looks so delicious.

Post a Comment

We love hearing from you, leave your thoughts here!

Regards,
The Boutique Markets Team