Baked Penne With Chicken And Sun Dried Tomatoes Recipes

PENNE CHICKEN WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• 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 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees.
• Grease a baking dish.
• Cook pasta 3 minutes short of al dente. Drain pasta and return to pot.
• In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise.
• In large dutch oven or heavy pot, melt butter over med heat. 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.
• Bake, uncovered,until top is golden and bubbly, about 25 minutes.
• Let stand 5 minutes before serving.

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Steps:

• In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
• To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.