Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 12 oz. uncooked penne pasta
• 13 bacon strips
• %1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
• 3 Tbsp. butter
• 6 green onions, chopped
• 3 Tbsp. all-purpose flour
• 4 cups 2% milk
• 3 cups (12 oz.) shredded cheddar cheese
• 1 1/2 cups shredded Swiss cheese
• 1 1/2 cups frozen peas, thawed
• 3/4 tsp. pepper
• 1/2 tsp. dried thyme
• Topping:
• 3/4 cup dry bread crumbs
• 2 Tbsp. butter, melted

Directions

1. Cook penne according to the package directions.

2. Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 tsp. 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 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 13 × 9-inch baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until golden brown.

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