Martha Stewart recipes never fail! This pasta dish is full of creamy goodness and will leave you full and satisfied!
6 tbsp butter, plus more for baking dishes
Coarse salt and ground pepper
1lb penne rigate
1 tsp olive oil
2 boneless skinless chicken breasts
1/2 cup plus 2tbsp flour
4 gloves garlic, minced
6 cups whole milk
10oz mushrooms, thinly sliced
1/2 cup sun dried tomatoes, oil drained and sliced
6oz shredded provolone
4oz grated Parmesan
Preheat oven to 400. Butter two shallow 2 quart baking dishes. Cook pasta three minutes short of al dente in a large pot of boiling salted water. Drain pasta and return to pot.
In a large skillet, heat oil. Season chicken with salt and pepper. Cook three to five minutes on each side until no longer pink in the middle. Remove from heat and thinly slice.
In a large pot, heat butter over medium heat. Add flour and garlic. Whisk for one minute. While whisking, add milk and bring to a simmer, whisking frequently. Add mushrooms and tomatoes. Cook for one minute and add cheese. Add chicken and pasta and season with salt and pepper. Divide between two dishes and top with remaining cup of Parmesan.
Bake uncovered for 25 minutes. Let stand five minutes before serving.