I hate mice, but I LOVE that cartoon.
So, let us get talking about Cheeses. Specifically Swiss and Cheddar melted into a cream sauce. I actually listened to the recipe and used 2% milk (I’m usually a full fat kind of person) and the sauce cooked up thick and dreamy. The bacon studded throughout is the perfect touch.
Bacon Swiss Penne
12 ounces uncooked penne pasta (I used the whole 1 lb box and it was fine)
13 bacon strips
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons butter
6 green onions, chopped
3 tablespoons all-purpose flour
4 cups 2% milk
3 cups (12 ounces) shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1-1/2 cups frozen peas, thawed
3/4 teaspoon pepper
1/2 teaspoon dried thyme
3/4 cup dry bread crumbs
2 tablespoons butter, melted
1. Cook penne according to package directions.
2. Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove and drain on paper towels. Reserve 4 teaspoons drippings. Crumble bacon and set aside.
3. Sauté chicken in butter and bacon 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.
4. Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13 x 9 inch baking dish.
5. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350°F for 30-35 minutes or until golden brown.
Recipe from Taste Of Home Magazine
Serve with some garlic bread covered in sliced, melty cheese. More cheese. Yum.
Seattle’s Perfume Genius has a new album out. ‘Put Your Back N 2 It’ is “a gorgeous soundtrack for anyone trying to keep it together in everyday life, and about moving forward.” I love that description.
I love this song. So much going on in 2 minutes. The emotion in Mike Hadreas’ vocals, the lyrical loveliness and that tremendous build up.