Baked Penne with Chicken

no picture- we ate it too fast.

3 T. butter
1/2 lb. wheat penne pasta
1 t. olive oil
1 chicken breast, 8 oz.
1/4 c + 1 T. flour
2 minced garlic cloves
3 cups whole milk
5 oz. white mushrooms, trimmed and sliced (We hate mushrooms so I left them out. Next time, I will probably add artichoke hearts)
1/4 c. sun-dried tomatoes, thinly sliced
3/4 c. shredded provolone cheese
1/2 c. grated parmesan cheese + 1/4 c. for topping

Preheat oven to 400. Butter a shallow 2-quart baking dish. In a pot of boiling and salted water, cook pasta 3 minutes short of al dente. Drain pasta and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout. Thinly slice and put on top of drained pasta.

Sauce: using the same pan you used to cook the chicken (just whipe out what is left of the oil), melt butter over medium. Add flour and garlic; cook, whisking, one minute. Gradually add milk. Bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook one minute. Remove from heat and shirt in provolone and parmesan cheese.

Pour sauce over pasta and chicken. Stir well and pour into baking dish. Sprinkle with 1/4 cup parmesan. Bake uncovered until top is golden and bubblig, about 25 minutes. Let stand 5 minutes before serving.