Pasta with Chicken and Sun-Dried Tomatoes (Baked)

Each baking dish serves four, bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

6 Tbsp. butter, plus more for baking dishes
coarse salt and ground pepper
1 lb penne rigate
1 tsp.olive oil
2 boneless, skinless chicken breast halves (8 oz each), halved horizontally
½ cup + 2 Tbsp. flour, unbleached (spooned and leveled)
4 cloves garlic, minced
6 cups whole milk
10 oz white mushrooms, trimmed and thinly sliced
½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
1½ cups Provolone, shredded (6 oz)
1 cup Parmesan, finely grated (4 oz)

Preheat oven to 400°F (200°C).  Butter two shallow 2-quart baking dishes.

In a large pot of boiling salted water, cook pasta 3 minutes short of al dente, drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. 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. Off heat, gradually stir in provolone and ½ cup Parmesan.

Add chicken and pasta to pot, season with salt and pepper. Divide pasta mixture between baking dishes, sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes.

Let stand 5 minutes before serving.

Makes 8 servings.