Ingredients
12 ounces uncooked penne pasta13 bacon strips1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes3 tablespoons butter6 green onions, chopped3 tablespoons all-purpose flour4 cups 2% milk3 cups shredded cheddar cheese1-1/2 cups shredded Swiss cheese1-1/2 cups frozen peas, thawed3/4 teaspoon pepper1/2 teaspoon dried thymeTOPPING:3/4 cup dry bread crumbs2 tablespoons butter, melted
Preparation
Cook penne according to package directions.
Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside.
Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon.
Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
