Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 16 oz penne pasta - cooked al dente and drained
  • 4 cups cooked chicken (cubed)
  • 4 cups shredded Italian cheese blend (16 ounces)
  • 3 cups fresh baby spinach
  • 15 oz can crushed tomatoes
  • 1 1/2 cups milk
  • 3 tbsp basil pesto
  • 3/4 cup crispy bacon- finely chopped
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup shredded Parmesan cheese
  • 1 tbsp olive oil

Instruction

  • Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
  • Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
  • Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
  • Pour pasta into a 9x13 baking dish.
  • In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
  • Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.