Baked Penne with Chicken and Sun Dried Tomatoes

Ingredients

·         6 tablespoons butter, plus more for baking dishes

·         Coarse salt and ground pepper

·         1 pound penne rigate

·         1 teaspoon olive oil

·         2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

·         1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

·         4 garlic cloves, minced

·         6 cups whole milk

·         10 ounces white mushrooms, trimmed and thinly sliced

·         1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

·         1 1/2 cups shredded provolone (6 ounces)

·         1 cup finely grated Parmesan (4 ounces)

Directions

1.     Preheat oven to 400. Butter two shallow 2-quart 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 5-quart Dutch oven or heavy pot, melt butter over medium. 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.

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.