Creamy Baked Penne And Chicken With Mushrooms Oamc

Description

From an america's test kitchen cookbook titled the best make-ahead recipe. The recipe book also included a variation for creamy baked penne and chicken with artichokes, tarragon, and lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

Ingredients

• Salt
• Penne
• Olive Oil
• Cremini Mushrooms
• Onion
• Dried Porcini Mushrooms
• Garlic Cloves
• Thyme
• Unbleached All-purpose Flour
• Low Sodium Chicken Broth
• Dry White Wine
• Heavy Cream
• Chicken Breasts
• Italian Cheese Blend
• Ground Black Pepper
• Parsley
• Bay Leaves
• Peas
• Lemon Juice

Instructions

1. Bring 4 quarts of water to a boil in a dutch oven over high heat
2. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes
3. Drain and toss with 1 tbsp oil
4. Set aside
5. Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering
6. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt
7. Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues
8. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes
9. Stir in the garlic and thyme and cook until fragrant, about 30 seconds
10. Stir in flour and cook, stirring constantly, until golden, about 1 minute
11. Slowly whisk in the broth, wine, and cream
12. Add the chicken breasts, partially cover, and bring to a simmer
13. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes
14. Remove the pot from the heat
15. Remove the chicken and set aside to cool
16. Keep the sauce covered
17. When the chicken is cool enough to handle, shred it into bite-sized pieces
18. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined
19. Season with salt and pepper to taste
20. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese
21. To store: wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month
22. To serve if refrigerated: adjust an oven rack to the middle position and heat the oven to 400 degrees
23. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray
24. Bake until the sauce is bubbling around the edges, 30 to 40 minutes
25. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer
26. Sprinkle with the parsley before serving
27. To serve right away: bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes
28. Sprinkle with the parsley before serving
29. Bake half, freeze half: divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions
30. To serve, follow directions above, reducing cooking time by 5 to 10 minutes