CHEESY CHICKEN PENNE

serves 8
recommended sides: salad, roasted or steamed veggies, garlic bread or rollsINGREDIENTS:
6 tablespoons butter

1 lb penne pasta

1 tablespoon olive oil

3 chicken breasts

3/4 cup flour

2 tablespoons minced garlic

6 cups milk

10 oz can mushrooms, drained

1 cup sun dried tomatoes

1 ½ cups provolone or mozzarella cheese

1 ½ cups parmesan cheese

Boil pasta according to package directions, however, if doing a freezer meal, under the cook pasta by five or so minutes.  Melt the butter and add flour and garlic, cook for 1 minute.  Gradually add milk, whisking to remove any lumps, simmer until thickened stirring constantly.  Add mushrooms and tomatoes cooking 1  more minute. Remove from heat and stir in provolone and ½ cup parmesan cheese. Add chicken and pasta, season with salt and pepper.  Place in a 9x13 baking dish, sprinkle parmesan cheese on top and bake for 15 mins.

Freezer Meal: Place in casserole dish, do not top with cheese, and once cool, cover with foil.  Place remaining cheese in a baggie and attach. Freeze.  Day of use bake at 400 degrees for 1-1½ hours, covered with foil.  Remove foil, stir and top with cheese.  Bake for 15 minutes more.