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Bacon Chicken Bake

Name: Bacon Chicken Bake
Prep time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 4 cups uncooked bow-tie (farfalle) pasta (8 oz); 1 1/2 cups frozen sweet peas; 6 slices bacon; 1 large sweet onion, chopped (1 cup); 1 package (8 oz) sliced fresh baby portabella mushrooms; 2 cups shredded deli rotisserie chicken (from 2-lb chicken); 2 jars (15 oz each) Alfredo pasta sauce; 1 cup freshly grated Parmesan cheese

Prep 20 min
Total 40 min
Servings 12

Need to get out of your usual pasta dinner rut? Check out this creamy bake made with bacon, veggies and chicken.

May 8, 2017

Ingredients

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 1/2 cups frozen sweet peas
6 slices bacon
1 large sweet onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 jars (15 oz each) Alfredo pasta sauce
1 cup freshly grated Parmesan cheese

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
2

Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
3

In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
4

Bake uncovered 20 minutes or until cheese is melted.