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Baked Penne with Chicken and Sun-Dried Tomatoes
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
  • ½ 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
  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 ½ cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)
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