5 Freezer Meal Baked Cheesy Chicken Penne
Makes 2 freezer meals. If making all 5 to put away in freezer, there is a shopping list in recipes titled 5 Freezer Meals Shopping List
Makes 2 freezer meals. If making all 5 to put away in freezer, there is a shopping list in recipes titled 5 Freezer Meals Shopping List
- 1 teaspoon olive oil
- 6 tablespoons butter plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne rigate (i used a 14.5 oz box of ronzoni smar
- 2 boneless, skinless chicken breast halves (about 8 ounces eac halved horizontally (i used some leftover cooked chicken)
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves finely minced
- 6 cups whole milk
- 10 ounces white or cremini mushrooms trimmed and thinly sliced (i used 8 oz of button mushrooms)
- 1 cup sliced oil-packed sun-dried tomatoes drained
- 1 1/2 cups shredded provolone (6 ounces) (i used an italian b
- 1 1/2 cup freshly grated parmesan (about 6 ounces)
- directions:
- Carbohydrate 8.322675 g
- Cholesterol 201.31875 mg
- Fat 76.1173874982 g
- Fiber 0 g
- Protein 6.6161625 g
- Saturated Fat 47.2952999997515 g
- Serving Size 1 1 Recipe (1007g)
- Sodium 718.574499999964 mg
- Sugar 8.322675 g
- Trans Fat 5.55560249995126 g
- Calories 730 calories
Step-by-step
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re 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.
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. 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.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
- In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually 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 and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
- Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.
- Write on lid: Preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
Golden, bubbling parmesan crust gives way to tender tubes of penne coated in a rich, garlic-infused béchamel sauce. Rigorous ingredient management dictates how this rich casserole performs, especially when transitioning from pantry staples to fresh market items. Raw mushrooms release significant moisture during sautéing, whereas oil-packed sun-dried tomatoes introduce concentrated umami and chewy contrast. Cooking the pasta three minutes short of al dente prevents the starch from over-softening during the final twenty-five minutes in a 400-degree oven.
Fresh Versus Preserved Elements
Raw chicken breasts demand proper searing to develop surface proteins, but leftover cooked meat works equally well if diced uniformly and folded in at the end. Fresh whole milk yields a smoother mornay sauce than ultra-pasteurized varieties because proteins curdle less readily under moderate heat. Pre-shredded cheeses contain anti-caking cellulose powders that inhibit smooth melting, meaning freshly grated provolone and parmesan produce a far superior emulsion when stirred into the thickened roux.
- Wrap pans tightly in plastic and heavy foil to prevent freezer burn for up to three months.
- Thaw frozen casseroles completely before baking, or extend cooking time to one and a half hours under foil.
- Rest the baked dish for five minutes before serving to allow the dairy fats to settle.
