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- 4-6 chicken breasts
- 1 pound pasta, cooked
- 1 can cream of chicken soup
- 1/2 cup garden vegetable cream cheese
- 2/3 cup real bacon pieces
- 4-6 slices of provolone cheese
- 1/2 onion, chopped
- 1 clove garlic, minced
- 2 cups water
- olive oil
- sea salt
Preheat oven to 350 degrees, spray a 9×13 baking dish with cooking spray.
Cook your pasta. I used penne but that is what I had on hand. You can use what you choose.
In a large skillet pour a couple of tablespoons of olive oil and place chicken breasts, sprinkled with a little salt and paprika in to brown. It took mine about 15 minutes.
Remove chicken, set aside.
To dripping in the pan, add onion, garlic and bacon to the drippings, over medium heat saute until onions become fragrant and translucent. About 5 minutes.
Add cream cheese, soup and water and stir until combined.
Place cooked pasta in the bottom of your baking dish,
Place chicken over the top of the pasta.
Place a slice of cheese over every piece of chicken, and pour sauce over the top.
Cover and bake for 30 minutes.
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Amount Per Serving: Calories: 673 Total Fat: 33g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 170mg Sodium: 1280mg Carbohydrates: 30g Fiber: 2g Sugar: 2g Protein: 60g