Fancy Baked Penne

Baked Penne with Chicken and Sun-Dried Tomatoes

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 breasts
1/2 cup plus 2 tablespoons all-purpose flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan
 
2 disposable aluminum pans


To Prepare
Butter two alluminum 9x13" pans. 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 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between pans; sprinkle each with 1 cup Parmesan.

To Freeze
Cover tightly with foil, and freeze, up to 3 months.

To Serve
Take directly from freezer, no need to thaw. 
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 top is golden, about 15 minutes more.

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Maple Corn Bread

Maple Corn Bread

1 1/4 cups flour
1/4 cup corn meal
1/2 Tbl baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 Tbl canola oil

To Prepare:
In a bowl, combine flour, corn meal, baking powder and salt. In a separate bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20 to 22 minutes. Cut into squares. Serve warm.

To Freeze:
Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place individual pieces in sandwich bags and freeze together in a gallon freezer bag. Label and freeze.

To Serve:
Thaw and serve. Heat briefly, if desired.

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