Baked Rotini with Chicken and Sun-Dried Tomatoes

I picked this recipe because I had sun-dried tomatoes that I wanted to cook with and who doesn't like baked pasta?!?! I used two baking dishes since this recipe can be frozen for a ready made dinner later on. Thank goodness for that because with the leftovers I have from one, I'll still be eating this for a week!

Ingredients
6 tablespoons butter
coarse salt and pepper
1 lb Rotini
1 teaspoon olive oil
2 boneless skinless chicken breast halves (8 ounces each)
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic gloves, minced
6 cups whole milk (I used fat free)
10 ounces white mushrooms, trimmed and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grates Parmesan (4 ounces)

Preheat oven to 400 degrees. Butter shallow baking dish. 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. Once cooked through, halve each piece lengthwise, then thinly slice crosswise.

In a 5 quart heavy pot, melt butter over medium heat. Add flour and garlic, cook, whisking for 1 minute. While whisking, gradually add milk. Bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cooking for 1 minute. Remove from heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot. Season with salt and pepper. Pour into baking dish and sprinkle with remaining 1/2 cup of Parmesan.

Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

This recipe turned out ok. I think I should have cooked the pasta 5 minutes less than al dente because it ended up being a little over cooked. It also could have used more sun-dried tomatoes and Parmesan cheese in the sauce.