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Baked Cheesy Chicken Penne
Baked Cheesy Chicken Penne

Before you jump to Baked Cheesy Chicken Penne recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us believe that comfort foods are terrible for us and that we ought to keep away from them. If your comfort food is candy or junk food this is true. Other times, however, comfort foods can be totally nourishing and it’s good for you to eat them. There are a number of foods that, when you eat them, can improve your mood. If you are feeling a little bit down and need a happiness pick me up, try a couple of these.

Build a trail mix out of seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because these foods are high in magnesium, which helps to boost serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The more serotonin in your brain, the better you’ll feel. Not just that but nuts, in particular, are a fantastic source of protein.

See, you don’t need to consume all that junk food when you wish to feel better! Test out these tips instead!

We hope you got insight from reading it, now let’s go back to baked cheesy chicken penne recipe. To cook baked cheesy chicken penne you need 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Baked Cheesy Chicken Penne:
  1. Use 6 tbsp butter
  2. Use 1 salt and black pepper
  3. Take 1 lb penne rigate
  4. You need 1 tsp olive oil
  5. Use 2 boneless, skinless chicken breast halves, halved horizontally
  6. Take 3/4 cup flour
  7. Provide 6 garlic cloves, finely minced
  8. Prepare 6 cup whole milk
  9. You need 10 oz white or cremini mushrooms, trimmed and thinly sliced
  10. You need 1 cup sliced oil-packed sun-dried tomatoes, drained
  11. Take 1 1/2 cup shredded provolone
  12. Provide 1 1/2 cup freshly grated Parmesan
Instructions to make Baked Cheesy Chicken Penne:
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you?re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
  6. Freezer instructions: - - To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

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