Baked Cheesy Chicken Penne

I just had a baby.  So I haven't been cooking.  Hence the lack of recipes.  I've had meals delivered, cooked by my mom and I have about a week's worth of meals I previously made and froze in my freezer.  So we're covered for a bit.  We got some delicious dinners delivered last week.  Callen especially loved this one and asked me to get the recipe.  So this recipe comes from Mistie.  I didn't take any pictures since I didn't cook it, but it is definitely one that needs to be remembered.

Rating:  4.8 stars.

Baked Cheesy Chicken Penne

• 6 tablespoons butter, plus more for baking dishes
• Salt and Black Pepper
• 1 pound Penne Rigate (noodles - i used the "bows")
• 1 tsp olive oil
• 2 boneless, skinless chicken breast halves, halved horizontally 
• 1/2 cup plus 2 tbsp flour
• 6 garlic cloves, finely minced
• 6 cups milk
• 10 oz. mushrooms thinly sliced
• 1 cup sliced oil packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone Cheese (i used an italian blend)
• 1 1/2 cups grated Parmesan Cheese

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If your going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. while pasta is boiling, heat oil over medium-high heat in a large skillet. Halve each chicken breast lengthwise, then thinly slice crosswise.  Season chicken with salt and pepper; cook until opaque. Set aside the chicken on a plate. 
3. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
4. In a 5 quart heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, graually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup parmesan cheese.
5. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. Sprinkle remaining parmesan cheese on top.
• If freezing, place remaining parmesan cheese in a zip-top baggie.
6. Bake, uncovered, until top is golden and bubbling , about 25 minutes. Let stand 5 minutes before serving.