Tuesday, February 14, 2012

Baked Chicken-Bacon Alfredo

My favorite thing about this recipe was that it was so super easy. Took no time at all. While the noodles were boiling, I chopped the veggies and bacon and then you just toss it all together! I tossed all of my ingredients right in the 8x8 dish instead of dirtying more than one dish. So that was even better! If you like alfredo pasta dishes, then you should love this. It's just a fun play off of a chicken alfredo. Me and my husband really enjoyed it. I hope you do too!

8 oz. penne or bowtie pasta (I used penne)
1 16 oz. jar alfredo sauce
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Preheat oven to 350.
Prepare pasta according to package directions.
When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Gluten free: use GF pasta of choice and alfredo sauce.

Original recipe and photo from Our Best Bites, found on thebodilyrecipebox.blogspot.com

Thanks for sharing!

No comments:

Post a Comment