1 1/2 lbs boneless skinless chicken breasts, cut into 1 in cubes
3 Tbl butter
6 green onions, chopped
3 Tbl all-purpose flour
4 cups 2 percent milk
3 cups (12 ozs) shredded cheddar cheese
1 1/2 cups shredded Swiss cheese
1 1/3 cups frozen peas, thawed
3/4 tsp pepper
1/2 tsp dried thyme
TOPPING-
3/4 cup dry bread crumbs
2 Tbl butter, melted
Instructions
Cook penne according to the package directions. 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.
Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 min longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 mins or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13 x 9 baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350 degrees for 30-35 mins or until golden brown.
Originally Submitted
7/24/2011
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