Wednesday, March 16, 2011

Bacon & Artichoke Penne Pasta Bake

Pasta recipes are some of my favorite to make for my family- not only are they kid friendly but they are impressive enough to serve to impress friends and family! This particular recipe starts with a Alfredo Sauce that is light and won't leave you weighed down. Add crispy bacon, artichoke hearts, green onions, mozzarella and penne pasta to the mix and you have a elegant dish fit for a King or Queen!!

Guiltless Alfredo Sauce
recipe adapted from
2 c. low-fat milk
3 oz. low fat cream cheese
2 T. flour
1 teas. kosher salt
1 T. butter
3 garlic cloves, minced
1 c. freshly grated Parmesan cheese

1.In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside.
2. In a large; nonstick sauce pan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken remove from heat. Whisk the cheese into the sauce and immediately cover the pan. Allow to set and stand for at least 10 minutes before using.
5. Serve immediately or refrigerate leftover for up to 5 days.

Bacon & Artichoke Penne Pasta Bake
recipe adapted from

8 ounces Penne Pasta
1 Guiltless Alfredo Sauce
2 Chicken Breasts, grilled and chopped
6 oz. cooked bacon, chopped
1 jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions
1 c. shredded mozzarella cheese, divided
salt and pepper, to taste.

1. Preheat Oven to 350 degrees.
2. Prepare pasta according to package directions.
3. While the pasta is cooking, prepare Guiltless Alfredo Sauce. When Pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichokes, green onions, 1/2 c. mozzarella. Season to taste with salt and pepper.
4. Transfer mixture to an 8X8 baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake for 20 minutes or until heated through and cheese is bubbly.


Ashlee, The Culinary Queen

1 comment:

  1. This looks yummy! Thanks for posting it. I'm going to try this tonight, I have everything on hand!


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