Thursday, September 29, 2011

Baked Cheesy Chicken Pasta

Baked Cheesy Chicken Penne

  • 6 tablespoons butter, plus more for baking dishes
  • kosher salt and black pepper
  • 1 pound penne pasta. I used bowtie pasta.
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 8 oz button mushrooms, chopped
  • 1 cup sliced oil-packed sun-dried tomatoes, drained
  • 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
  • 1 1/2 cup freshly grated Parmesan (about 6 ounces)
  • I also added some steamed broccoli and it was a great addition!
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
I served this with sweet baked green beans, garlic bread, and salad and it was a huge hit!!

Saturday, September 10, 2011


We have been a busy little family the past couple of weeks. Couldn't really tell you what we have had going on, but it has been something every. single. night.

Here are a few updates: I don't want to forget the little things...

Alyssa is doing great in school.
Alyssa is playing soccer. (This should be interesting)
Bella is is the biggest climber I know! She can grip her toes on ANYTHING and climb her way right on up.
Bella goes to preschool 2 days a week.
I get ALL my stuff done while she is at school. :)
Bella still does everything at lightening speed.
Including running from mommy in Kohl's. That's why I try to do ALL my stuff while she's at school.:)
I have been a busy little bee making orders. (Thanks to my wonderful customers!)
I have been trying at least 2 new recipes a week. It'
We are redoing some stuff in our home. living room furniture, dining room furniture, granite in the kitchen and new backsplash and a few things in the master bath. I love what a few changes does for ya!
I love Fall. (That's not really a update)
I have been burning my fall candles and my fall scentsy scents and boy does it make me happy.
Alyssa won an award at school for spending her recess pushing kids on the swing that couldn't push themselves. Proud mommy!
Bella has the cutest little voice. Loves to sing and make funny sounds.
Razorback Football has begun and I am in Heaven! We love football season!
I try to make something football-ish every monday in honor of MNF! It's just fun. I enjoy it as much as Matt does!

If you are still reading this...Congrats. It might be the most boring post of all time. But I will leave you with some cute pics to brighten things up a little!

She just looks like a stinker! :)

Yes we made those 2!!:)