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penne and cheese with chicken strips

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this new penne and cheese recipe. It is lasagna style and filled with chicken strips.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For penne and cheese with chicken strips

  • 1 c
    crumbled cooked bacon
  • 9 Tbsp
    grated Parmesan cheese, divided
  • 10
    frozen chicken strips
  • 12 oz
    uncooked penne pasta
  • 2 Tbsp
    avocado oil
  • 4
    baby portebello mushrooms, sliced
  • 1
    medium carrot, diced
  • 2
    banana peppers, sliced
  • 3/4 c
    honey mustard
  • 1 tsp
    ground cumin
  • 1 Tbsp
    crushed red pepper flakes
  • 1 Tbsp
    margarine
  • 1 c
    heavy cream
  • 12 oz
    processed cheddar cheese, cut into cubes
  • 3/4 c
    whole milk
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1 c
    shredded monterey jack cheese

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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