I love food! I like to try new recipes and I love to cook for friends and family. Some of the recipes I post will be ones I've been meaning to try, to test my capabilities as a cook and others may be dependable recipes I make on a regular basis that I thought I would share. I've been receiving Everyday Food Magazine since it first came out, so many of the recipes you see me trying in my blog will be coming from this magazine. I hope you enjoy my blog!

Wednesday, July 6, 2011

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.

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