INGREDIENTS:
16oz bowtie/farfalle pasta
2 or 3lb chicken breast, chopped into pieces
8oz (drained weight) canned sliced mushrooms
8oz shredded mozzarella (or provel)
1 jar pasta sauce
1jar alfredo sauce (Newmanns is good)
(optional) 6oz real bacon bits
sauce:
6T butter
4T flour
salt/pepper, to taste
4c milk
8oz shredded charp cheddar
DIRECTIONS:
Preheat oven to 350F.
Boil pasta in a big pot till al dente.
Meanwhile, cut up the chicken breasts and cook in a skillet over med-high heat till cooked. After chicken is almost fully cooked add in the mushrooms with it along with some minced garlic.
Make sauce: in medium saucepan melt butter. Stir in flour, salt, pepper. Then add in milk. Bring to a boil, then remove from heat and stir in the shredded cheddar.
Drain pasta, stir the chicken/mushroom mixture and cheese sauce mixture (and bacon bits) into the pasta.
Spread in greased 11x17"pan (anything bigger than 9x13 will work).
Top with mixture of pasta sauce and alfredo sauce, then the shredded mozzarella.
Bake 30-40min, till bubbly and tasty looking.
more photos:
