Bacon Swiss Penne
12 oz. uncooked penne pasta
13 bacon strips
1 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 milk (I use 1%)
3 cups (12 oz.) shredded cheddar cheese
1 1/2 cups shredded Swiss cheese
3/4 tsp. pepper
1/2 tsp. dried thyme
TOPPING:
3/4 cup dry bread crumbs
2 Tbsp. butter, melted
- 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 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses, pepper, thyme and bacon.
- Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over th top. Bake uncovered, at 350 degrees for 30-35 minutes or until golden brown.