Step 1

Heat oven to 400F.

Step 2

Spray a 9 x 9 inch baking pan with oil.

Step 3

In the bottom of the baking pan, combine the pasta, flour, salt, pepper, red pepper flakes, chicken stock, milk and sun dried tomatoes. Stir until no flour clumps remain.

Step 4

Scatter with mushrooms and chicken breast, season with additional salt & pepper.

Step 5

Cover with foil and bake for 30 minutes.

Step 6

After 30 minutes, stir everything up, and return to the oven uncovered for another 10-15 minutes. Liquid will reduce but may still seem liquidy, and that's OK (it will thicken as it cools)

Step 7

Stir in the kale and cheese, and return to the oven for 5 more minutes, until everything is melted.

Step 8

Serve immediately or enjoy leftovers for up to 4 days.

Step 9

Follow steps 1-5 above.

Step 10

After baking for 30 minutes, stir in the kale and cheese, then cool completely.

Step 11

Cover tightly with foil, label with re-heating directions (below) and freeze up to 2 months.

Step 12

Heat oven to 350°F.

Step 13

Place pasta bake (still frozen and covered with foil) in the oven and bake for 30 minutes.

Step 14

Add 1/2 cup broth, cover back up and bake for another 15 minutes.

Step 15

Stir everything up, and if it is heated through, uncover and heat for a final 5 minutes.  If it's not heated through, continue heating (covered) until it is.