I have a great recipe for you all today!! I made this pasta last week and it was just such a hit, I had to share :) Maybe you're thinking, "another pasta recipe?" I know, I know, there are so many out there....but this one really steals the show.
*Be advised, this recipe makes A LOT of pasta!! Its very money conscious as well....two pans of pasta with only 2 chicken breasts! Recipe makes two pans....one for immediate cooking, the other for freezing.*
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 jack cheese
1/2 cup finely grated Parmesan
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta; drain, and return to pot.
In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook until just done throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a 5-quart heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Take off heat, gradually stir in jack cheese and 1/4 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with remaining Parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Instructions for Freezing
To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
I hope you will try this! Your husband, children, and dinner guests will be pleased ;)