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