Baked Penne With Chicken And Sun-Dried Tomatoes

• 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

1. Preheat oven to 400 degrees.
2. Grease a baking dish.
3. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
4. 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.
5. 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.
6. Add chicken and pasta to pot, season with salt and pepper.
7. Bake, uncovered,until top is golden and bubbly, about 25 minutes.
8. Let stand 5 minutes before serving.

butter, salt, penne, olive oil, chicken breasts, flour, garlic, milk, white mushrooms, tomato, provolone cheese, parmesan cheese

Taken from www.food.com/recipe/baked-penne-with-chicken-and-sun-dried-tomatoes-357030 (may not work)