PASTA!!! Baked Penne with sun-dried tomatoes!

What you will need:

3 Tablespoons butter (plus a little more for the baking dish)
salt and pepper (to taste)
1/2 pound penne pasta
1 teaspoon olive oil
1 boneless skinless chicken breast
1/4 cup and 1 Tablespoon flour
2 cloves garlic
3 cups whole milk
1/4-1/2 cup canned tomatoes (sliced into small pieces)
3/4 cup provolone cheese (shredded)
1/2 cup grated parmesan cheese

Directions:

1. Pre-heat oven to 400. Butter a shallow 2-quart baking dish. In a large pot of boiling salted water cook pasta until it's about 2 or 3 minutes away from being done. Drain pasta and return to pot (to make sure it doesn't stick add a little olive oil to the bottom of the pot)
2. In a large non-stick skillet heat olive oil over medium heat. Cut chicken breast in half and season with salt and pepper. Cook thoroughly on both sides (just until the chicken is opaque, don't over cook it!). Cut chicken into small pieces.
3. In a dutch oven or heavy pot melt butter. Add flour and garlic when butter is melted (medium heat) and whisk for one minute. Keep whisking and gradually add the milk. Bring to a simmer, whisking frequently. Add tomatoes and cook 1-2 minutes. Take off heat and gradually stir in provolone and 1/4 cup parmesan cheese.
4. Add chicken and pasta to pot and mix! Pour pasta into baking dish. Sprinkle the rest of the parmesan on top.
5. Bake uncovered about 20-25 minutes (until golden brown and bubbling)

This recipe took a lot more work than I am usually willing to put into dinner... but it was delicious!!! You can also use 1 or 2% milk and low fat provolone to make it more healthy... but I didn't!