1½ tablespoons butter, plus more for baking dish
¼ pound penne rigate
¼ teaspoon olive oil
1 cup mushrooms, trimmed and thinly sliced
2½ tablespoons flour, divided
1-2 garlic cloves, finely minced
1½ cups whole milk
¼ cup oil-packed sun-dried tomatoes, drained and sliced
3/4 cup shredded provolone cheese
3/4 cup grated Parmesan cheese
1 cup THRIVE chicken dices, rehydrated
Kosher salt and black pepper
Preheat oven to 400 degrees. Butter a 2-quart baking dish. In a large pot of boiling salted water, start cooking pasta. Cook 3 minutes short of al dente (about 8 minutes); drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Saute mushrooms until golden brown (3-4 minutes). Use a little extra olive oil if needed.
In a large saucepan, melt 1½ tablespoons 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; then stir in the chicken.
Place pasta in baking dish and cover with sauce and stir a bit. Sprinkle remaining Parmesan cheese, salt and pepper on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving. Yield: 2-3 servings.
No comments:
Post a Comment