Chicken, Bacon and Brussels Sprout Baked Penne

• Meat

  • 12 slices Bacon, cooked
  • 1 Rotisserie chicken, whole

• Produce

  • 1 lb Brussels sprouts
  • 5 cloves Garlic
  • 1 Onion, large

• Pasta & Grains

  • 1 lb Barilla penne pasta, Whole Grain

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Milk
  • 1 1/4 cups Parmesan cheese, grated
  • 2 1/2 cups White cheddar cheese

Found on jessfuel.com

Description

Ingredients

• 1 lb shredded brussels sprouts
• 1 lb Barilla Whole Grain penne pasta
• 1 tbsp olive oil
• 1 large onion, diced
• 5 cloves garlic, minced
• 1 whole rotisserie chicken, bones and skin removed, shredded
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2½ cups shredded white cheddar cheese, divided
• 1¼ cups grated Parmesan cheese, divided
• Salt & pepper, to taste
• 12 slices cooked bacon, roughly chopped

Directions

• Bring a large pot of water to a boil. Add the shredded brussels sprouts to the boiling water and boil for 2 minutes until bright green and tender crisp. Drain in a colander and rinse with cold water, pressing out as much water as possible.
• Add more water to fill the pot back up for the pasta and return to a boil. Cook the penne to al dente, about 9 minutes. Drain and set aside.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and saute, stirring occasionally, until soft, about 5-7 minutes. Add the shredded chicken, toss everything together and cook 1 minute until chicken is warmed. Remove from heat.
• Preheat oven to 350 degrees.
• In a medium sauce pot, melt the butter and add the flour to it. Cook for 3 or 4 minutes, stirring constantly, until it smells toasty and is just beginning to turn golden. Whisk in the milk and bring to a boil. When the milk comes to a boil, stir in 2 cups of cheddar cheese and 1 cup of Parmesan. Once cheese is melted, remove from heat. Season with salt & pepper, to taste.
• In a large bowl (or the pasta pot), combine pasta, brussels sprouts, chicken mixture, bacon and cheese sauce. Toss everything to combine and transfer to a 9x13 inch casserole dish. Top with remaining cheeses.
• Bake 10 minutes uncovered, until cheese is bubbly and penne is heated through. Note: If you refrigerate the penne prior to baking, bake for 20 minutes covered with foil, then 10 minutes uncovered.