Ingredients :
- 1 1/2 lb chicken fajita meat, chopped
- 8 oz penne pasta
- 8 slice bacon, chopped
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1/2 large onion, chopped
- 2 cup Monterey Jack cheese
- 1 can alfredo sauce
- 2 tbsp Italian blend seasoning
- 1 tsp garlic powder
- salt & pepper
Method :
- Preheat oven to 400°F.
- Cook chicken until done. Set aside to cool.
- While the chicken is cooking, boil pasta till al"dente, drain and set aside.
- While the chicken and pasta are cooking, fry bacon until almost crisp, drain and add chopped veggies. Saute till soft. Drain any additional grease and set aside.
- To assemble: mix pasta, alfredo, 1 1/2 cups of cheese and seasonings. Stir in bacon, veggies and chopped chicken.
- Pour into a 13x9 casserole dish sprayed well with nonstick spray. Top with remaining cheese and bake 15-20 minutes or until cheese is beginning to brown and it"s hot and bubbly.
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