INGREDIENTS
6 tbsp
butter
1 serving
coarse salt
1 serving
ground pepper
1 lb
penne rigate
1 tsp
olive oil
2
chicken breast halves 8 ounces each
1/2 cup
all purpose flour spooned and leveled
4
garlic cloves
6 cups
milk
10 oz
mushrooms
1/2 cup
oil sun-dried tomatoes
1 1/2 cups
provolone
1 cup
parmesan