Baked Penne With Chicken And Sun-Dried Tomatoes - cooking recipe

Ingredients

6 tablespoons butter
salt and pepper
1 lb penne
1 teaspoon olive oil
2 boneless skinless chicken breasts
1/2 cup plus 2 t flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup sun-dried tomato packed in oil, drained and sliced
6 ounces provolone cheese, shredded
4 ounces parmesan cheese, grated

Preparation

Preheat oven to 400 degrees.
Grease a baking dish.
Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
In large dutch oven or heavy pot, melt butter over med heat. 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.
Add chicken and pasta to pot, season with salt and pepper.
Bake, uncovered,until top is golden and bubbly, about 25 minutes.
Let stand 5 minutes before serving.