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Baked Penne with Chicken and Sun-Dried Tomatoes
Baked Penne with Chicken and Sun-Dried Tomatoes

Before you jump to Baked Penne with Chicken and Sun-Dried Tomatoes recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

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Some grains are actually wonderful for fighting off bad moods. Quinoa, millet, teff and barley are all really excellent for helping raise your happiness levels. They can help you feel full for longer as well, which is a mood improver. Feeling starved can be terrible! The reason these grains help your mood so much is that they are not hard to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.

So you see, you don’t need to stuff your face with junk food when you want to feel better! Test out these tips instead!

We hope you got insight from reading it, now let’s go back to baked penne with chicken and sun-dried tomatoes recipe. You can have baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Baked Penne with Chicken and Sun-Dried Tomatoes:
  1. Prepare 6 tbsp butter, plus more for baking dishes
  2. Take 1 Coarse salt and ground pepper
  3. Take 1 lb penne rigate
  4. Prepare 1 tsp olive oil
  5. Provide 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  6. Use 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  7. Prepare 4 garlic cloves, minced
  8. Provide 6 cup whole milk
  9. Take 10 oz white mushrooms, trimmed and thinly sliced
  10. Prepare 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  11. Get 1 1/2 cup shredded provolone (6 ounces)
  12. Get 1 cup finely grated Parmesan (4 ounces)
Steps to make Baked Penne with Chicken and Sun-Dried Tomatoes:
  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.

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