Baked Penne with Chicken and Sun-Dried Tomatoes

If you love pasta, chicken and sun-dried tomatoes, this is the perfect recipe for you and the family. This delicious baking ready-to go dinner is the favourite of pasta lovers! Easy, Quickly and delicious taste. Give it a try you will love it!

Preparation time: 35 minutes

Total time: 1 hour

Serves 8 people

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)

Cook's Note

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze.

To Bake: From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

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.

[recipe as seen in Martha Steward.com]

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BLT Pasta Salad Recipe

Photography by Antonis Achilleos

I love baking and using the oven, but this super easy and delicious recipe is a must-try.  The BLT Pasta Salad Recipe, the BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. This recipe can be serve as lunch or dinner.

Preparation time: 20 minutes

Cook time: 22 minutes

Total time: 42 minutes

Ingredients

- 12 ounces corkscrew-shaped pasta

- 1/2 cup milk

- 12 ounces lean bacon

- 3 medium ripe tomatoes, cut into chunks

- 1 tablespoon chopped fresh thyme

- 1 clove garlic, minced

- Kosher salt and freshly ground pepper

- 1/2 cup mayonnaise

- 1/4 cup sour cream

- 4 tablespoons chopped chives or scallion greens

- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

3. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Nutrition info:

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

[recipe as seen on: foodnetwork.com]

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