Sun-dried Tomato Alfredo Pasta Bake

This is one of my new favorite creations.

James:  "Where did you find this recipe?"

Me: "I just came up with it on my own! Do you like it?"

James: "Oh yeah. This is great. You need to Pinterest this one!"

It is very sweet that he gets my blog and Pinterest confused! And yes, we do use the word "Pinterest" as a verb! He claims he does not like Italian food or pasta. I think he just has not had the right stuff because before I could finish my one helping of this pasta, he had already eaten two man-portions!

I have sort of been on a casserole/bake kick lately. I think I like the "make extra and eat leftovers idea". This dish would be awesome to bring as a meal to someone or potluck dinner. It can be frozen and popped in the oven later.

Sun-dried Tomato Alfredo Pasta Bake:

• 1 jar of sun-dried tomato alfredo sauce (or alfredo sauce w/ diced sun-dried added in)


• 8oz of penne pasta (1/2 a box usually)


• 2 chicken breasts (cooked and cubed)


• 4 strips of bacon (cooked and crumbled)


• 1/4 onion (diced)


• 1 1/2 cup parmesan cheese (shredded)


• 1/3 cup half and half

Directions:

1. Preheat oven to 350 and grease 9x9 pan.


2. Cook bacon in a skillet over medium heat. Set aside and crumble.


3. Cook pasta as instructed on box and drain.


4. Using bacon grease, cook chicken cubes over medium heat. When there is just a little pink left, add onions to the pan. Cook until chicken and onions are fully cooked.


5. Combine sauce, pasta, chicken, bacon, 1 cup parmesan cheese, onions, and half and half.


6. Place in baking dish and top with the leftover 1/2 cup parmesan cheese.


7. Bake for 25 minutes or until top is bubbly.

Positive quote of the day:

"I am not lucky. I am blessed."

-Unknown