Creamy Chicken & Veggie Penne

• 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

1. Preheat oven to 400F.
2. Cook chicken until done.
3. Set aside to cool.
4. While the chicken is cooking, boil pasta till al'dente, drain and set aside.
5. While the chicken and pasta are cooking, fry bacon until almost crisp, drain and add chopped veggies.
6. Saute till soft.
7. Drain any additional grease and set aside.
8. To assemble: mix pasta, alfredo, 1 1/2 cups of cheese and seasonings.
9. Stir in bacon, veggies and chopped chicken.
10. Pour into a 13x9 casserole dish sprayed well with nonstick spray.
11. Top with remaining cheese and bake 15-20 minutes or until cheese is beginning to brown and it's hot and bubbly.

chicken fajita meat, penne pasta, bacon, zucchini, yellow squash, onion, cheese, alfredo sauce, italian blend seasoning, garlic

Taken from cookpad.com/us/recipes/342726-creamy-chicken-veggie-penne (may not work)