Baked Chicken-Bacon Alfredo

Recipe and photo by Our Best Bites

 

Ingredients:
8 oz. penne or bowtie pasta
1 recipe alfredo sauce (Guiltless Alfredo Sauce works for a low-fat alternative) OR 1 16-oz. jar prepared sauce
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

 

If you don’t plan on eating it immediately, cover tightly with plastic wrap and aluminum foil. If you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you’re cooking it from the freezer, bake at 400 for about 90 minutes.

Chicken Salad

Recipe Courtesy of allrecipes.com via Amy Nielson
Photo Courtesy of globalviews.com

4 Servings

Ingredients

• 2 1/2 cups diced cooked chicken
• 4 bacon strips, cooked and crumbled
• 1 (8 ounce) can sliced water chestnuts, drained (I sub sliced almonds)
• 1/2 cup thinly sliced celery
• 1 cup halved green grapes
• 3/4 cup mayonnaise or salad dressing
• 1 tablespoon dried parsley flakes
• 2 teaspoons finely minced onion
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to taste

Directions

1. Combine chicken, bacon, water chestnuts (or almonds), celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.