INGREDIENTS
1 serving
coarse salt
1 lb
penne rigate
1 tsp
olive oil
16 oz
skinless boneless chicken breast halves
1/2 cup
flour
4
garlic cloves
6 cups
whole milk
10 oz
white mushrooms
1/2 cup
oil packed sun dried tomatoes
6 oz
provolone
4 oz
parmesan