Say what you want about Martha Stewart, but you gotta give the woman credit. Girl knows how to cook. And bake. And decorate. A while back I was on her website looking at various one pot and slow cooker meals, when I found this little gem.
Penne pasta in a cream sauce mixed with chicken, mushrooms, and sundried tomatoes? Oh, and cheese? Uh, YUM! I immediately pinned it on one of my Pinterest boards to make later.
Later came and I found myself perusing my boards for cooking ideas. I saw this picture and decided it was time to test it out! I made a batch to freeze and a couple small ramekins for Jeff and I to try out. (BTW, these ramekins make a great holiday gift! I have a set of two and I use them all. the. time. They work perfectly in a toaster oven to sample dishes as I did here!)
The verdict? Great same day meal! Frozen, the noodles can get a bit mushy, so make sure you don’t overcook them as I did this time. Using the correct noodle cooking time, I’m sure this recipe would freeze beautifully!
I also used a Garden Vegetable penne instead of a regular penne as it was the only thing I had on hand at the time. I think the regular penne would be much better in this dish. But you decide! Get Martha’s recipe here!