1 package of penne pasta
olive oil spray
8 oz boneless, skinless, chicken breasts or chicken strips
salt & pepper2 tablespoons butter
1/2 cup all purpose-flour
4 garlic cloves, minced
3 cups skim milk
1/2 cup oil-packed sun-dried tomatoes
1 cup reduced fat mozzarella cheese
1/4 cup italian pecorina romano
Preheat oven to 400 degrees.
Boil & cook pasta in a salted pot according to package directions.
Meanwhile, in a large nonstick skillet, cook chicken. Season with salt & pepper. Heat until cooked through.
In a large pot, melt butter and add garlic & flour.
Whisk together and while whisking add milk gradually and bring to a simmer. Whisk frequently.
Add tomatoes, cook for a minute. Remove from heat.
Add cheeses and stir in completely until melted.
Add chicken and drained pasta, season with additional salt & pepper.
Divide pasta between to baking dishes. (Feel free to top with parmesan cheese)
I chose to freeze mine so I skipped the next step and covered with foil.
Bake uncovered 20 to 30 minutes until top is golden & bubbling. Let stand for a few minutes, then serve.
If you choose to cook frozen heat in 400 degree oven for 1.5 hours. It should be covered and after cooking you can remove foil and cook uncovered for 15 more minutes.
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