Sun-dried Tomato and Chicken Pasta

Yesterday was a busy Saturday! Last minute back to school shopping and several errands left us pretty hungry. And with the cooler and wetter than normal August weather, we wanted some comfort food. This has become one of our new favorites. It's a pan of creamy, cheesy, flavorful, goodness! It's a keeper for sure.

Sun-dried Tomato and Chicken Pasta

Serves 8

6 tablespoons butter

1 box of Penne

2 boneless, skinless chicken breasts

1 tablespoon seasoned salt

1/2 cup flour

2 garlic cloves, minced

6 cups milk (I used 2%)

1 cup sun-dried tomatoes, diced

2 cups of grated mozzarella

1 cup grated Parmesan

Preheat the oven to 400 degrees.  Spray a 9x13 baking dish with non-stick cooking spray. Cook your Penne in a large pot of boiling salted water until almost tender.  Drain and return to pot.  

Dice chicken into bite size pieces and toss with seasoned salt.  Saute in pan until browned.  

In a large heavy pot or dutch oven, melt butter over medium heat.  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 1/2 cup Parmesan.  

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

Can be easily halved.