Baked Penne with Chicken, Mushrooms, and Sun-dried Tomatoes

Are you sick of turkey yet? I could eat a leftover roasted turkey sandwich for lunch every day of my life and not complain. Whole grain bread, lightly peppered turkey breast, a smear or Dijon or cranberry relish, and creamy brie or sliced gouda. Nothing beats it. But in case you're ready to move on after Thanksgiving, here's a diversion. A cheesy baked stick-to-your-ribs pasta dish. With whole wheat penne, a lightly spiced beshamel, and chicken, mushrooms, and sun-dried tomatoes. Dustin and I agreed it was one our our favorite pastas yet. I added a few touches to Martha's original recipe... some sauteed shallots, red pepper flakes, and a pinch (or several) of dried basil.

INGREDIENTS
1 lb. boneless skinless chicken breast, cooked and diced
16 oz. whole wheat penne
1/4 cup butter
4 medium shallots, thinly sliced
4 cloves garlic, minced
10 oz. cremini mushrooms, sliced
1/4 cup all-purpose flour
4 cups milk, warmed
pinch nutmeg
2 tsp. dried basil (or 2 Tbsp. fresh)
salt and freshly ground black pepper, to taste
crushed red pepper flakes, optional
1 cup sun-dried tomatoes packed in olive oil, drained, rinsed, and chopped
1 1/2 cups smoked provolone
1 cup Parmigiano Reggiano, freshly grated

DIRECTIONS
1. Bring a large pot of salted water to a boil and cook pasta according to package directions.

2. Preheat oven to 400 F. Lightly grease a 9x13 baking dish.

3. Melt butter in a large saute pan over medium heat. Add shallots, garlic, and mushrooms and cook several minutes until softened. Stir in flour, whisking for 1 minute. While whisking, gradually add the milk. Bring to a boil, reduce heat, and simmer until thickened. Add a pinch of nutmeg and the basil. Season to taste with salt and pepper and crushed red pepper flakes (optional). 

4. In a large bowl, combine the cooked pasta, sauce, diced chicken, sun-dried tomatoes, and cheese (reserving some to sprinkle on top). Pour into the prepared baking dish. Sprinkle with the reserved cheese.

5. Bake, uncovered, in preheated oven for 20-30 minutes until bubbling and golden brown on top. Let stand 5 minutes before serving.

Serves 8.

(Adapted from Martha Stewart)