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Before you jump to Baked Penne with Chicken and Sun-Dried Tomatoes recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not running as economically as they should. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is something we can all do, without difficulty. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to baked penne with chicken and sun-dried tomatoes recipe. You can cook baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- Provide 6 tbsp butter, plus more for baking dishes
- Prepare 1 Coarse salt and ground pepper
- Provide 1 lb penne rigate
- You need 1 tsp olive oil
- Take 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
- Use 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- Prepare 4 garlic cloves, minced
- Provide 6 cup whole milk
- Get 10 oz white mushrooms, trimmed and thinly sliced
- Provide 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Get 1 1/2 cup shredded provolone (6 ounces)
- You need 1 cup finely grated Parmesan (4 ounces)
Steps to make Baked Penne with Chicken and Sun-Dried Tomatoes:
- 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.
- 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.
- 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.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
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