Bacon-Swiss Penne

By melanieroe

10 Servings
Prep: 35 min.
Bake: 30 min.

Nutrition Facts: 1 cup equals 614 calories, 32 g fat (18 g saturated fat), 124 mg cholesterol, 651 mg sodium, 43 g carbohydrate, 3 g fiber, 39 g protein.

Ingredients

• Casserole:
• 12 ounces uncooked penne pasta
• 13 bacon strips
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons butter
• 6 green onions, chopped
• 3 tablespoons all-purpose flour
• 4 cups 2% milk
• 3 cups (12 ounces) 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
• TOPPING:
• 3/4 cup dry bread crumbs
• 2 tablespoons butter, melted
• Side dish: broccolini with shallots

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Cook penne according to package directions.

Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.

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 for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon.

Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 10 servings.

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio