penne and cheese with chicken strips

How To Make penne and cheese with chicken strips

• 1

  Preheat oven to 375 degrees F.
• 2

  Coat a 2-quart casserole dish with cooking spray. Add crumbled bacon and 3 tablespoons grated Parmesan cheese; mix well.
• 3

  Place chicken strips on a baking sheet. Bake for 20 minutes. Cool completely, about 10 minutes. Slice into 1/2 inches-pieces and set aside.
• 4

  Meanwhile, cook penne pasta according to package directions; drain.
• 5

  Heat avocado oil in a large, deep skillet over medium heat. Add mushrooms, carrots and banana peppers; saute them for 5 minutes or until tender.
• 6

  Mix in honey mustard, ground cumin and crushed red pepper flakes. Remove from heat and set aside.
• 7

  Melt margarine in a medium saucepan over medium heat. Combine heavy cream, cubed cheddar cheese, milk, 3 tablespoons grated Parmesan cheese and sea salt/black pepper; stir it well and let it simmer for 6 minutes until the sauce is thickened.
• 8

  Reduce to low heat, add sliced chicken strips and cooked penne pasta; stir together until combined. Remove from heat.
• 9

  Spoon half of chicken/penne pasta mixture into a prepared casserole dish. Layer evenly with vegetable mixture and top remaining chicken/penne pasta mixture.
• 10

  Sprinkle with shredded monterey jack cheese and remaining grated Parmesan cheese.
• 11

  Bake for 25 minutes or until the cheese is melted. Let stand for 8 minutes.
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