Penne from heaven


Sadly, I forgot to photograph the pasta, but here is the pro-version from Everyday Food.

Sadly, I forgot to photograph the pasta, but here is the pro version from Everyday Food.



In search of a little comfort food last week, I browsed the pasta section in the March issue of Everyday Food. I quickly settled on the baked penne with chicken and sun-dried tomatoes because it reminded me of a dish we used to order in Ann Arbor at the Cottage Inn. The magazine suggests you cook half of the pasta and freeze the other half, but I knew the whole thing would be gone within 24 hours, and that’s exactly what happened.



The recipe was pretty easy to follow, especially after a trip to Trader Joe’s where I bought a bag of pre-shredded Quattro Formaggio (I love a good short cut) cheese, which I believe included asiago, provolone and parmesan. I had whole wheat penne in the cabinet, sun-dried tomatoes in the fridge and chicken breast in the freezer. Hooray for using a few things I already own. I put the pasta on and sauteed the chicken, then dealt with the bechamel/cheese sauce. So without explicitly saying so, this is a modified mac and cheese. I think you’ll feel less guilty about eating it if you just call it baked penne, but it’s pretty darn cheesy and completely delicious on a chilly, rainy night. Also, I tend to feel much better about eating like that when I prepare it myself and know exactly what the ingredients are, and that no high fructose corn syrup or processed sodium laden stuff got in. 



One Response to Penne from heaven

  1. urbangranny says:

    Sounds really yummy but really rich but a good little bit of comfort never hurts.

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