Friday, February 24, 2012

Baked Penne with Chicken and Sun-dried Tomatoes

This recipe was adapted from Martha Stewart's Everyday Food Magazine, which I love.  Simple, easy recipes, and I end up referring to it a lot.  I keep a binder with the recipes I have collected from Everyday Food over the years and I really do end up making a lot of them over and over again. 


This dish has become a staple in our house.  Everyone loves it!  It feeds 4 and is perfect when you have company.  Even if it's just us, I'll make the full 4 serving portion so we have leftovers for the next day.  


Cheesy, baked goodness!  I love that the top gets a crispy crust from the Parmesan cheese and bread crumb topping.  Incredible.  


I added a little spice to this by cooking the chicken in McCormick's Spicy Grill Seasoning.  I can't tell you how often I use that spice to cook chicken.  So good to always have on hand.  Another couple of notes...I typically use 2% milk, but you could substitute it for other milks or even half & half.  I've used them all with similar results.  I also use sun-dried tomatoes, packed in oil and always make sure to add some of the oil to the sauce for extra flavor.  

Serves 4

Baked Penne with Chicken and Sun-dried Tomatoes

1/2 pound Penne
1 boneless, skinless chicken breast
1 tablespoon Spicy Grill seasoning 
3 tablespoons butter
1/4 cup flour, plus 1 tablespoon
2 garlic cloves, minced
3 cups milk 
1/2 cup sun-dried tomatoes, in oil, diced 
1 cup mozzarella
1/2 cup grated Parmesan
1/4 Italian seasoning bread crumbs 

Preheat the oven to 400 degrees.  Spray a 2-quart baking dish with non-stick cooking spray.  Cook your Penne in a large pot of boiling salted water about 3 minutes short of al dente.  Drain and return to pot.  

Dice chicken into bite size pieces and toss with grill seasoning.  Cook until cooked throughout.  

In a large heavy pot or dutch oven, melt butter over medium.  Add flour and garlic, whisk and cook for 1 minute.  Gradually add milk while whisking and bring to a simmer, whisking frequently until sauce thickens, about 6-8 minutes.  Add tomatoes, cook for 1 minute.  Take off heat and add mozzarella and 1/4 cup Parmesan.  

Add chicken and pasta to sauce and season with salt and pepper.  Pour mixture into baking dish and sprinkle with remaining Parmesan and bread crumbs.  Bake for about 25 minutes until golden and bubbling.  

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34 comments:

  1. I found this on Pinterest and tried it tonight. It was delicious! EVERYONE loved it (my husband, and two sons ages 4 and 6)!! Love when I find a recipe that every one enjoys!

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    1. I am so glad! Thanks for letting me know!

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  2. What is this Spicy Grill seasoning that you speak of? Is it easily found in any grocery store?

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    1. Hi - it is actually McCormick Spicy Grill Seasoning and very easy to find! Also, Weber makes one called Kickin' Chicken. Good luck! :)

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  3. Did you just cook the chicken in a pan with olive oil or something?

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    1. Yes, when cooking chicken, I always use olive oil. Enjoy!

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  4. can this be made the night before and then put in the oven the next day?

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    1. Yes, I don't see why not! I would probably at least let it come to room temperature before baking, otherwise you'll have to adjust your baking times. Let me know how it turns out!

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  5. Made this last night for for my family after work and since my 3 children were so hungry I didnt bother baking it but wow was it ever good. It was so nice to see all my children and husband sit at the dinner table and eat quietly :) My husband said it was restaurant quality. I will def make this again and may have to fight my husband for the leftovers today ;)

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    1. That is awesome! Thank you for telling me that story. I'll have to try not baking it sometime, too...sounds like it would be equally as good. :)

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  6. Thank you so much. I made this dinner tonight and my daughter who hates cheesy dishes had 2 helpings. How wonderful.

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    1. Love it!! So glad your family enjoyed it. Mine really does as well! :)

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  7. I hope to double the recipe and freeze one for a later meal.

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    1. I did this the last time I made it! It wasn't my intention at first, but we had way too much leftover. Next time, I might try to freeze it unbaked in a disposable oven pan. Then, let it defrost when I'm ready and into the oven it goes!

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  8. Is it really Just one chicken breast? Doesn't seem like enough for 4 people.

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    1. Yes ma'am! This is basically halved from Martha's original recipe and she uses 2 to feed 8.

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  9. Can I use those tyson frozen chicken breast strips

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    1. I don't see why not! I don't use those so not sure if they are already cooked or not. So you'll just have to follow the instructions on the package.

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  10. What kind of sun dried tomatoes? In the oil or dried in package?

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    1. I always use the jar of sun dried tomatoes, packed in oil. Much more flavor!

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  11. Since were not big on spices could you recommend something in replace of the spicy grill seasoning? TIA

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    1. If you mean you don't like spicy, then just try salt and pepper. Or something like Mrs. Dash's Poultry seasoning!

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    2. This recipe was AH-MAZING!!! Thanks for sharing :)

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  12. Found this on another blog I read. Looks really good! Pinning it for later :)

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  13. Can I use heavy cream instead of milk?

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  14. I used the Montreal steak seasoning instead. I also used lactose free milk so i had to add a little more flour. It is in the oven now! :)

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  15. The Montreal seasoning is great. That's what I used when I made it today. I also added spinach when i cooked in the sun dried tomatoes. I tasted great. Thanks for sharing this recipe.

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  16. I used Tyson grilled and ready chicken strips and it turned out amazing! I made it for my mother's birthday this past weekend and I had to split the leftovers with my parents and my sister since they were fighting over it! Definitely making again very soon!

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    1. Thank you for letting me know Lori!! Glad you all enjoyed it!

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  17. I do! Just a little bit for flavor.

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  18. I wonder if I could substitute the chicken with bay scallops. Any suggestions, I'm not a huge fan of chicken.

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  19. I wonder if I could substitute the chicken with bay scallops. Any suggestions, I'm not a huge fan of chicken.

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  20. Did you cover this while baking, or no? Thanks!

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