Baked Cheesy Chicken Penne (Freezer Meal)

Baked Cheesy Chicken Penne

-recipe found here-
When eating this dish, it almost reminded us of the Costco Chicken Alfredo we've had in the past, except in our opinion, less greasy therefore a *bit* healthier!! After going back for a second helping, a lightbulb went off: it's like the Chicken Alfredo w/ Sun-dried Tomatoes from the Cheesecake Factory--my favorite dish that I order every time I go there. 

Delish--and this was even after it had been frozen for almost 2 months!!!

Baked Cheesy Chicken Penne
*6 Tblsp butter
*salt & pepper
*1 box of Penne Pasta
*1 tsp. olive oil
*2 boneless, skinless chicken breasts, halved horizontally
*1/2 c. plus 2 Tblsp. flour
*6 garlic cloves, finely minced
*6 c. whole milk
*10 ounces mushrooms, trimmed and thinly sliced (from produce dept. not in can)
*1 c. oil-packed sun-dried tomatoes, drained & sliced
*1 1/2 c. shredded provolone cheese (or a blend that has provolone in it)
*1 1/2 c. freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400 degrees.
I made two pans with this recipe--(2- 8x8 pans)--but you could just do one large 9x13 pan depending on the size of your family.
2. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain and set aside.
3. While pasta is boiling, heat oil in a large skillet. Season chicken with salt & pepper, cook about 3 to 5 minutes per side. Remove chicken from pan, halve each piece lengthwise, then slice crosswise. (cut chicken depending on your preference for chicken size in your pasta dish) While chicken pan is still hot, toss the mushrooms in and saute until golden brown (about 3-4 minutes).
4. In a pot (large enough to hold all of the contents in the end--pasta, chicken etc), melt butter over medium heat. Add flour and minced garlic; cook, whisking for 1 minute. While whisking, gradually add milk and bring to a simmer. Keep whisking as the sauce thickens (about another minute). Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone cheese and 1/2 cup Parmesan.
5. Add chicken and pasta to pot; season with salt and pepper to taste. Mix.
6. Divide pasta mixture between baking dishes if splitting.

7. If cooking, sprinkle remaining parmesan cheese on top.

Bake, uncovered, until top is golden & bubbling, about 25 minutes. (If you cook it longer, you will get a slight crisp to the top---which, I did and I loved it!).

**If freezing, place remaining parmesan cheese in a ziploc baggie and freeze on top of pasta meal covered with plastic wrap & then with foil. Can be frozen for up to 3 months
Can bake frozen for 1 1/2 hours at 400 degrees COVERED. Remove foil, stil pasta, and top with cheese. Return pan to the oven and bake for an additional 15 minutes or until mixture is hot and bubbly.


8. Let stand 5 minutes before serving.
Serve with crispy french bread & some fruit or jell-o.
YUM-O