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Creamy Chicken & Veggie Penne
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Chef :
BrendaCreamy Chicken & Veggie Penne
Ooey gooey stringy jack cheese and creamy alfredo sauce come together perfectly as a wonderful hiding place for summer veggies.
Ingredient
1 1/2 lb
chicken fajita meat, chopped
8 oz
penne pasta
8 slice
bacon, chopped
1 large
zucchini, chopped
1 large
yellow squash, chopped
1/2 large
onion, chopped
2 cup
Monterey Jack cheese
1 can
alfredo sauce
2 tbsp
Italian blend seasoning
1 tsp
garlic powder
Cooking instructions
* Step 1
Preheat oven to 400°F.
* Step 2
Cook chicken until done. Set aside to cool.
* Step 3
While the chicken is cooking, boil pasta till al'dente, drain and set aside.
* Step 4
While the chicken and pasta are cooking, fry bacon until almost crisp, drain and add chopped veggies. Saute till soft. Drain any additional grease and set aside.
* Step 5
To assemble: mix pasta, alfredo, 1 1/2 cups of cheese and seasonings. Stir in bacon, veggies and chopped chicken.
* Step 6
Pour into a 13x9 casserole dish sprayed well with nonstick spray. Top with remaining cheese and bake 15-20 minutes or until cheese is beginning to brown and it's hot and bubbly.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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