Chicken Penne Alfredo

• 4 whole Boneless, Skinless Chicken Breasts
• 1 pound Bacon
• 3- 1/2 cups Penne Noodles
• 1 stick Butter
• 1/4 cups Flour
• 1 whole Medium Onion, Chopped
• 1/2 teaspoons Italian Seasoning
• 1/2 teaspoons Pepper
• 1/2 teaspoons Salt
• 4 cups, 3 tablespoons, 1-78 teaspoons, 1/4 pinches Chicken Broth
• 13 cups Cornstarch
• 2 cups Cream Or Half-and-Half
• 13 cups Shredded Parmesan Cheese
• 2 cups Shredded Monterey Jack Or Mozzarella Cheese

1. Preheat oven to 450 F.
2. Prepare the chicken breasts by grilling them over medium heat.
3. This will take about 10 minutes per side for thawed breasts.
4. When done, remove them from the grill, set them aside to cool and then slice.
5. Fry the bacon over medium heat until crispy, then set it on a paper towel to drain.
6. Once cooled, crumble the bacon.
7. Cook pasta to al dente according to package directions.
8. Drain and set aside.
9. In a large skillet over medium heat, melt the butter.
10. Add flour and brown it a little.
11. Add onion and seasonings.
12. Stir while continuing to cookuntil the onions are softened.
13. Mix chicken broth, cornstarch, and cream together in a small bowl.
14. Slowly whisk the broth mixture into the skillet, stirring and cooking until thickened.
15. Assemble the casserole as follows in a greased 9X13 pan: 1 cup sauce, cooked penne, remaining sauce, parmesan cheese, chicken, Monterey Jack cheese, bacon.
16. Bake at 400 F for 15-20 minutes until hot and bubbly.
17. This would work well to freeze.
18. Freeze it before baking the assembled casserole.
19. Just thaw it when ready and adjust baking time accordingly.
20. If you are assembling with cold ingredients, adjust baking time.

chicken breasts, bacon, penne noodles, butter, flour, onion, italian seasoning, pepper, salt, chicken broth, cornstarch, cream, parmesan cheese, shredded monterey jack

Taken from tastykitchen.com/recipes/main-courses/chicken-penne-alfredo/ (may not work)