I’m always in search of easy and nutritious meals that even the most finicky eater(s) (kids/husband) will eat and enjoy. 😉 This particular recipe seemed like just the right choice for a Monday night, and will provide enough leftovers for a very busy Tuesday night (my daughter’s first grade play is tomorrow evening).
I’m going to make this recipe as directed, but please let me know if any of you have any ideas for add-ins or alterations of the original.
Baked Penne with Chicken and Sun-Dried Tomatoes
(recipe courtesy of marthastewart.com)
6 Tbs. butter
Salt and Pepper
16 oz. Penne (or other pasta)
1 tsp. Olive oil
2 Boneless/skinless chicken breast halves (halved horizontally)
1/2 C + 2 Tbl. all purpose flour
4 garlic cloves, minced
Milk, 6 Cups
10 oz. white mushrooms (trimmed and thinly sliced)
1/2 C oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 C shredded provolone
1 C finely grated Parmesan