Description
This pasta is perfect for a quick weeknight dinner. It’s hearty and filling with mushrooms, chicken, sun-dried tomatoes, and a light cheese sauce.
From Joanne Ozug of Fifteen Spatulas.
Ingredients
- 1 pound Penne Pasta
- 4 Tablespoons Unsalted Butter
- 1 pound Baby Bella Mushrooms, Sliced
- 3 cloves Garlic, Minced Or Pressed
- ¼ cups All-purpose Flour
- 2 cups Milk
- 1 cup Chicken Stock
- 2 cups Diced, Cooked Chicken Breast (See Note)
- ½ cups Julienne-cut Sun-dried Tomatoes (See Note)
- ½ teaspoons Paprika
- 1 cup Grated Parmesan Cheese
- Salt And Pepper
Preparation
Bring a large pot of water to a boil, then season generously with salt. Cook penne pasta according to package directions, about 10 minutes.
In the meantime, melt butter in a large skillet set over medium high heat. Add mushrooms and cook for about 5 minutes, until mushrooms have softened. Season with a pinch of salt and pepper, then add garlic. Stir for 1 minute, then add flour and stir.
Add milk and chicken stock, then turn heat to high. Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly.
Drain (but do not rinse) penne pasta, then add it to the skillet. Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese. Stir to combine. Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served. Enjoy!
Recipe notes:
1. I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals. I make big batches in the slow cooker (it’s little more than throwing chicken breast into the slow cooker and letting it cook). If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.
2. I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.
