1/2 pound Penne
1 boneless, skinless chicken breast
1 tablespoon Spicy Grill seasoning
3 tablespoons butter
1/4 cup flour, plus 1 tablespoon
2 garlic cloves, minced
3 cups milk
1/2 cup sun-dried tomatoes, in oil, diced
1 cup mozzarella
1/2 cup grated Parmesan
1/4 Italian seasoning bread crumbs
Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Cook your Penne in a large pot of boiling salted water about 3 minutes short of al dente. Drain and return to pot.
Dice chicken into bite size pieces and toss with grill seasoning. Cook until cooked throughout.
In a large heavy pot or dutch oven, melt butter over medium. Add flour and garlic, whisk and cook for 1 minute. Gradually add milk while whisking and bring to a simmer, whisking frequently until sauce thickens, about 6-8 minutes. Add tomatoes, cook for 1 minute. Take off heat and add mozzarella and 1/4 cup Parmesan.
Add chicken and pasta to sauce and season with salt and pepper. Pour mixture into baking dish and sprinkle with remaining Parmesan and bread crumbs. Bake for about 25 minutes until golden and bubbling.