Baked Penne with Chicken and Sun-Dried Tomatoes – Culinary Heirloom

Ingredients

• 6 tbsp butter
• salt
• pepper
• 1 lbs penne rigate
• 1 tsp olive oil
• 2 boness, skinless chick breasts
• 1/2 cups all-purpose flour
• 2 tbsp all-purpose flour
• 4 garlic cloves
• 6 cups whole milk
• 10 oz white mushrooms
• 1/2 cups oil-packed sun-dried tomatoes
• 1 1/2 cups shredded provolone
• 1 cups finely grated parmesan