Josh's sweet mother sent me this recipe so I could make it for my birthday last year. Yum! It was sooo good. I kept her notes in the recipe so you can all learn from her wisdom. :)
Note: This makes a LOT of food. Half the recipe is more than enough.
Chicken Cordon Bleu Pasta
Cook, rinse and drain:
2 12 oz. pkg. Penne Rigate Noodles
Heat to sizzling:
2 Tb. Olive oil
1 Tb. Butter
Add:
5 boneless chicken breasts, sliced and patted dry. Saute until tender, season lightly with salt & pepper.
Heat in saucepan:
3 15 oz. bottles of Alfredo Sauce (whichever kind you like--I think we used Bertolli brand)
2/3 cup apple juice
1 cup milk
Add pasta and cooked chicken to sauce. Pour into greased 9 X 13 pan AND 8 X 8 pan.
Top with:
2 cups shredded mozzarella cheese
4 chopped onions (optional)
1 ½ cups cooked, crumbled bacon ( I usually use less, maybe 3/4 cup)
Bake at 450* until heated through. (It only takes about 10 – 15 minutes if sauce and chicken were still hot before baking, if you are making it ahead of time and putting it in the fridge before baking, I would maybe turn the heat down and bake it a little longer)
