This recipe is adapted from a recipe from Our Best Bites. I think next time I make this I will substitute some bacon for the sun-dried tomatoes. I also had a bit of provolone cheese left over that I sprinkled on top-yummy!
Baked Chicken Penne
3 tablespoons butter, plus more for baking dish
1/2 pound penne rigate
1/2 teaspoon olive oil
1 cup THRIVE freeze-dried chicken dices
Kosher salt and black pepper
1/4 cup plus 1 tablespoon flour
3 garlic cloves, finely minced
3 cups whole milk
3/4 cup THRIVE freeze-dried mushrooms
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
3/4 cup shredded provolone cheese
3/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Butter a 2-quart baking dish. Rehydrate the chicken and mushrooms. In a large pot of boiling salted water, start cooking pasta. Cook 3 minutes short of al dente (mine was about 8 minutes); drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Toss the mushrooms in and saute until golden brown (3-4 minutes).
In a large saucepan, 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 1 minute. Take the pan off the heat and gradually stir in provolone and 1/4 cup Parmesan. Add chicken to pot and season with salt and pepper to taste.
Place pasta in baking dish and cover with sauce and stir a bit. Sprinkle remaining Parmesan cheese on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. Yield: 4-6 servings.
1 comment:
This sounds yummy, too! Although the kids won't even pretend to touch mushrooms or tomatoes, so if I leave out the mushrooms and use bacon instead of tomatoes then maybe they'll like it, too!
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