Ingredients
- Topping:
- 12 oz. uncooked penne pasta
- 13 bacon strips
- 1 1/2 pound boneless skinless chicken breasts, cut into 1" cubes
- 3 Tablespoons butter
- 6 green onions, chopped
- 3 Tablespoons flour
- 4 cups milk
- 3 cups shredded cheddar cheese
- 1 1/2 cups shredded Swiss cheese
- 1 1/2 cups frozen peas, thawed
- 3/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 3/4 cup dry bread crumbs
- 2 Tablespoons butter, melted
Preparation
Step 1
1. Cook pasta according to package instructions.
2. Meanwhile, in a large skillet, cook bacon in bathes over medium heat until crisp. Remove to paper towels, drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.
3. Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
4. Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 9 x 13" baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown.