Bacon Artichoke with Penne Bake

Alfredo Sauce

2 cups milk

3 oz. cream cheese

2 T. flour

1 tsp salt

1 T. butter

3 garlic cloves, minced

1 cup Parmesan cheese

In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.

In a large saucepan, 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.

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.

8 oz penne or bowtie pasta

1 recipe Alfredo Sauce

2 chicken breasts, grilled and chopped (about 2 cups chopped chicken)

6 oz (1/2 package) cooked bacon, chopped

1 (14-oz) jar marinated artichoke hearts, drained and chopped

½ cup chopped green onions

1 cup shredded mozzarella cheese, divided

Salt and pepper to taste

Preheat oven to 350°

Prepare pasta according to package directions

While the pasta is cooking prepare Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, ½ cup mozzarella. Season to taste.

Transfer mixture to 8x8 inch baking dish and sprinkle with remaining ½ cup mozzarella cheese. Cover with foil and bake for 20 minutes or until heated through and cheese is bubbly.