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Baked Penne with Chicken and Sun-Dried Tomatoes
This recipe makes enough for casseroles, one for now and one to freeze.
8 Servings
-
ezrapoundcake.com
Servings:
8
| Calories:
608
| Total Fat:
28g
| Chol:
100mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
28g
43 %
Sat Fat
15g
75 %
Total Carb
58g
19 %
Fiber
7g
28 %
Sugars
10g
---
Cholesterol
100mg
33 %
Sodium
893mg
37 %
Protein
34g
68 %
Calories:
37% Others combined
33% Penne rigate
17% Whole milk
12% Butter
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
Directions :
View recipe
directions
on ezrapoundcake.com
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Baked Penne with Chicken and Sun-Dried Tomatoes
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