Baked Rotini with Chicken and TomatoesRecipe card - step by step recipe instructions |
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| 1 | Preheat the oven to 350ºF. |
| 2 | Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside. |
| 3 | While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side. |
| 4 | Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips. |
| 5 | Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted. |
| 6 | Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted. |
| 7 | Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan. |
| 8 | Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve. |
