Baked Penne with Chicken and Sun-Dried Tomatoes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
- 6 tbsp. butter
- Coarse salt
- ground pepper
- 1 lb. penne rigate
- 1 tsp. olive oil
- 2 boneless, skinless chicken breast halves
- 1/2 c. all-purpose flour
- 2 tbsp. all-purpose flour
- 4 clove garlic
- 6 c. whole milk
- 10 oz. white mushrooms
- 1/2 c. oil-packed sun-dried tomatoes
- 1 1/2 c. shredded provolone
- 1 c. finely grated Parmesan
Instructions
- Preheat oven to 400 degrees F. 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.
- 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.
- 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.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
- To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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