Baked Chicken-Bacon Alfredo

Ingredients:

8 oz. penne or bowtie pasta

1 recipe Alfredo Sauce or Guiltless Alfredo Sauce or a 16-0z jar

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)*

6 oz. (1/2 pkg.) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

* I had a rotisserie chicken in the fridge and just used that.

Recipe:

1. Preheat oven to 350 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, prepare Alfredo sauce. When past 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.

4. Transfer mixture to an 8x8" 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.

**Definitely go to the OurBestBites website for some awesome fridge/freezer tips for this dish.**

Rating: 3.75 of 5

We really liked this dish. As I was making it I knew it was going to be good, but sometimes some recipes can throw a curve ball and be not as tasty as they smell. I was a little unsure of the artichoke hearts as I was making it, but I ended up really liking the extra little flavor they added. I know I complained about the Guiltless Alfredo Sauce in that rating, but it was good in this dish. Each flavor pulled through quite nicely.

Source: OurBestBites.com, Baked Chicken-Bacon Alfredo

Guiltless Alfredo Sauce

Ingredients:

2 c. milk

1/3 c. (3 oz)cream cheese

2 T. flour

1 t. salt

1 T. butter

3 garlic cloves

1 c. grated Parmesan cheese

Recipe:

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.

2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

3. Then add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

4. When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Rating: 3 of 5

Surprise, surprise! A lower rating for an OurBestBites recipe. I don't think this is a bad recipe at all. It really is pretty good, I just prefer Michelle's Alfredo Sauce. I think I like her's better because it has a much stronger Parmesan taste.

Source: OurBestBites.com, Guiltless Alfredo Sauce

Alfredo Sauce

Ingredients:

1/4 c. butter

1/4 c. flour

1 c. milk. Will add up to 2 cups more as it cooks

1 chicken bouillon cube

1 clove garlic, minced

1/4 t. salt

1/4 t. pepper

1/3 c. Parmesan cheese

Recipe:

1. Combine butter and flour in a saucepan over medium heat until they combine to a ball.

2. Add milk, bouillon, garlic, salt, pepper, and Parmesan cheese. Stir constantly with a wire whisk until flour and butter are smooth.

3. Continue adding milk until the sauce is desired consistency. Check spices as well.

4. TASTE, then add more salt, pepper, garlic and Parmesan if needed due to increase in milk.

Rating: 4 of 5

I love this recipe. I love that it's so easy, that all the ingredients are on hand, that it's a little different every time, and that it goes well with so many dishes. My favorite way to have it: dipping sauce for Amy Merrill's Bread sticks. Which reminds me, I need to cook those soon and add it to the database because those are good. Anyways, versatile and quick. Love it!

Source: Michelle Knebel