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Ingredients
US|METRIC
9 SERVINGS
- 6 Tbsp. butter (plus more for baking dishes)
- black pepper (kosher salt and)
- 1 lb. penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
- 1 tsp. olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each, halved horizontally, I used some leftover cooked chicken)
- 1/2 cup flour
- 6 garlic cloves (finely minced)
- 6 cups whole milk
- 10 oz. cremini mushrooms (or white, trimmed and thinly sliced, I used 8 oz of button mushrooms)
- 1 cup oil (sliced, packed sun-dried tomatoes, drained)
- 1 1/2 cups provolone (shredded, 6 ounces, I used an italian blend that had provolone in it)
- 1 1/2 cups freshly grated Parmesan (about 6 ounces)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium580mg24% |
| Potassium440mg13% |
| Protein19g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber<1g3% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C2% |
| Calcium60% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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