I created this dish with available ingredients one day. Later I at least remembered what I had used but not how much. Because I already had the chicken baked and lots of penne pasta, I just threw all the rest in and stirred until it mixed well….adding parts along the way to make it taste right. Now I have tried to recreate the recipe and don’t have time to test it. It is really good (and fairly economical) for a crowd, just add a salad. SO….if anyone needs to create such a dish, how about following (or not following but making notes about that) this recipe and giving me feedback. Please, pretty please, pretty please with alfredo sauce on top, ooops, that’s mozzarella cheese on top. Anyway, here goes:
Cook 2 cups of penne pasta, according to directions. Drain and set aside.
Sauté 2 boneless, skinless chicken breast strips in olive oil and garlic. (cube, if desired) Set aside. (sauté onions, if desired, with chicken)
Make a white sauce by melting 1/2 cup butter in saucepan and then blending in 1 cup whipping cream and 1/2 cup grated Parmesan cheese. Add 1/4 cup flour to thicken, if desired. When completely mixed and thickened, pour over pasta. Add chicken, 1 cup chopped sun-dried tomatoes, 12 oz. sour cream and/or cream cheese, 1 cup bacon bits (if desired), dash (or more) of dried parsley and/or basil, salt and pepper. Pour into casserole dish. Sprinkle shredded mozzarella cheese on top. Bake in 350˚ oven for 30 minutes, uncovered or until edges are beginning to brown.