- 6
Ingredients
- TOPPING (For each serving of two portions):
- 4 slices bacon
- 1/2 small onion or equivalent amount of shallot, chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 tablespoons flour
- 2/3 cup chicken broth
- 2/3 cup milk
- 4 1-inch cream cheese, softened, and cut into 1-inch pieces
- 1 cup (90 grams) shredded cheese - Tex Mex or Habanero Blend
- 2 1 1/2 1/2 1/2 diced and 1/2 sliced
- 2 cups (5 oz.) cooked, shredded chicken breast (I used rotisserie)
- 6 ounces penne or bows, cooked and drained
- 3 tablespoons Panko
- 10 grams grated parm
- 20 grams shredded TexMex blend
- 1 tsp. EVOO
Preparation
Step 1
Cook bacon in a large nonstick pan. Remove with a slotted spoon and set aside to drain.
Add onion and minced jalapeno to bacon grease and cook until soft. Add garlic and cook 1 minute longer.
Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
Gradually whisk in chicken broth and milk.
Add cream cheese and stir until melted.
Remove pan from heat and stir in cheese until smooth.
Stir in chicken, pasta, and bacon. (It will seem runny after you add the pasta but once the chicken goes in, it's fine)
Divide into three portions, freezing two.
Divide remainder between two individual, greased casserole dishes. Cover with lids (or aluminum foil) and bake at 350 degrees for 20 minutes.
Remove lid, sprinkle with panko mixture and the sliced jalapenos and return to oven and bake 15 more minutes, uncovered. (Broil mine for a minute or two if not brown enough)
Let stand 5 or 10 minutes then serve.
Calories 483.3
Total Fat 29.2 g
Saturated Fat 13.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.2 g
Cholesterol 79.7 mg
Sodium 640.8 mg
Potassium 111.3 mg
Total Carbohydrate 31.3 g
Dietary Fiber 3.3 g
Sugars 3.3 g
Protein 25.9 g