Creamy Chicken & Veggie Penne

Name: Creamy Chicken & Veggie Penne
Cuisine: American
Ingredients: 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; salt & pepper

Brenda @cook_3128549

Texas

Ooey gooey stringy jack cheese and creamy alfredo sauce come together perfectly as a wonderful hiding place for summer veggies.

Brenda @cook_3128549

Texas

Ooey gooey stringy jack cheese and creamy alfredo sauce come together perfectly as a wonderful hiding place for summer veggies.

Saved

Ingredients

1 1/2 lbchicken fajita meat, chopped
8 ozpenne pasta
8 slicebacon, chopped
1 largezucchini, chopped
1 largeyellow squash, chopped
1/2 largeonion, chopped
2 cupMonterey Jack cheese
1 canalfredo sauce
2 tbspItalian blend seasoning
1 tspgarlic powder
salt & pepper

Saved

Steps

1

Preheat oven to 400°F.
2

Cook chicken until done. Set aside to cool.
3

While the chicken is cooking, boil pasta till al'dente, drain and set aside.
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.
5

To assemble: mix pasta, alfredo, 1 1/2 cups of cheese and seasonings. Stir in bacon, veggies and chopped chicken.
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.