Thursday, January 19, 2012

Chicken Penne! / Daily Business / Pins

Yesterday I had a day off. Instead of washing it, I put my hair up. 
Trying to do it with style.

I then hung with my bestie. Got some yummy lunch @ Chilli's.
And went to Michaels for Scrapbooking stuff.
I'm still trying to finish our wedding album!
Almost 3 years later...


I also got my wedding ring cleaned.
So pretty after you clean them, they just sparkle like brand new!
And last night I made Enchilada's. Pretty good.
A little too spicy. Next time we'll need a different sauce.


Tonight I made Baked Chicken Penne for dinner.
AND boy oh boy it was SO yummy!
Probably the yummiest thing I have made.. EVER.

I didnt follow the below recipe to a T.
I left out one cup of milk, after 5 it already seemed good to go.
And I kept out the things I dont like. Example:Mushrooms
I'm a picky eater.

If you're interested I attached the source and recipe in this post.



Baked Cheesy Chicken Penne
  • 6 tablespoons butter, plus more for baking dishes
  • kosher salt and black pepper
  • 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
  • 1/2 cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
  • 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)
  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.




Here's a few photo's from Pinterest..
JUST BECAUSE
Pinned Image
Pinned Image
-Moulin Rouge

Photobucket

2 comments:

Michelle P said...

oooh I love Chicken Penne!

♥Messy Jessy♥ said...

Your so gorgeous & I love that headband!