Wednesday, July 9, 2014

Recipe: Bacon Chicken Pasta Bake

As a working  mother of two crazy toddlers
I need dinner ideas that are not only delicious,
 but easy!


what could be better?

What is great about this recipe is that its great as leftovers
so you can easily pack it for lunch the next day.

Bacon Chicken Pasta Bake
Serves 12

What you need:
4  cups uncooked bow-tie pasta 
1 bag frozen broccoli
6 slices bacon
1 large sweet onion, chopped  
1 Tbs Minced garlic 
1 package (8 oz) sliced fresh baby portabella mushroom- sliced
2  cups shredded cooked chicken
 *Time saving tip* Cook a whole chicken a head of time, shred and freeze in smaller portions to pull out for other quick meals. 
1 jars (15 oz) Alfredo pasta sauce 
(feel free to add more if you like it really creamy, I prefer it more like a casserole consistency)
1 cup freshly grated Parmesan cheese 
What to do:
1. Heat oven to 350 degrees. Prep a 9x13" baking dish with cooking spray. 
2. Cook pasta according to package directions. Add frozen broccoli last 5 minutes. Drain and return to pan.
3. Meanwhile- Cook bacon in skillet until crisp. Set bacon aside and drain the majority of bacon drippings. In the same pan, saute chopped onions, garlic and sliced mushrooms until onions become translucent. 
4. Mix together pasta mixture, Alfredo sauce, onions, mushrooms and 1/2 cup of the cheese. Spread in prepared baking dish.

5. Top with bacon crumbles and remaining Parmesan cheese. Bake for 25 minutes. Serve with a leafy side salad. 


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