Baked Penne with Chicken & Sundried Tomatoes

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!



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