Chicken Alfredo (enough for two pans)
adapted from: Our Best Bites
6 Tbsp butter, plus more for baking dishes
salt and pepper
16 oz. penne pasta
1 tsp. olive oil
2 chicken breasts, cut into strips
1/2 c. plus 2 Tbsp. flour
3 tsp. minced garlic
6 c. whole milk
mushrooms (either a can of sliced mushrooms, or thinly sliced fresh mushrooms)
sun dried tomatoes
1 c. shredded mozzarella cheese
4 oz. softened cream cheese
1 1/2 c. shredded Parmesan cheese
Butter two 9X13 pans. If you are going to freeze one, use a disposable foil pan. In a large pot, cook your pasta in boiling water, for 3 minutes. Drain the pasta and set it aside. In a large skillet, heat your oil over medium high heat. Season your chicken with salt and pepper, and cook it until it is cooked through. Remove it from the pan. In the same pan, saute the mushrooms and sun dried tomatoes and set them aside. In a large sauce pan melt the butter over medium heat. Stir in the flour and garlic. Gradually add the milk, stirring constantly with a wire whisk. Bring it to a simmer. Keep stirring as the sauce thickens and then add the mushrooms and sun dried tomatoes. Remove the pan from the heat and stir in the mozzarella, cream cheese and half of the Parmesan. Stir it until it is smooth. Add the chicken and the pasta to your 9X13 pans. Pour half of the sauce over each pan. If you are cooking it now, sprinkle the rest of the Parmesan over the top. If you are freezing it, put the rest of the Parmesan in a ziplock bag. Bake at 400 degrees, for 25 minutes, or until it is golden and bubbling.
