3 bonesless, skinless, chicken breasts
2 tablespoons butter
2 tablespoons canola oil
1/2 cup flour
1/4 teaspoon coarse salt
3 large button mushrooms, chopped
2 1/2 cups whole milk
1/2 yellow onion, diced
2 tablespoons fresh rosemary, chopped
1 cup shredded mozzarella cheese
12 oz penne pasta
salt and pepper to taste
Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 20 minutes or until cooked through. Let cool and cut into small cubes.
Meanwhile, cook the pasta for 6-7 minutes until not quite al dente.
Heat the butter and oil in a medium saucepan over medium heat. Add the flour, making a roux. Add the mushrooms and cook for a minute, just to soften, add the milk and stir to thicken. Let cool.
Place the chicken in a large mixing bowl. Add the onion, rosemary, cheese and salt and pepper to taste. Gently fold in the pasta. Place the mixture into a baking dish and cover with foil.
Preheat the oven to 350 degrees. Bake, covered for 1 hour. Serve immediately.
** This is a great freezer meal. Just prepare until before baking. Cover and freeze. When you're ready to eat it, just thaw and bake as normal.




