2 cups pasta (dry measure – will be more cooked)
2 lbs chicken (approximately)
1 lb bacon
1 onion, diced and lightly sauteed
2 sweet peppers, colour of your choice
2 jars of spaghetti sauce
Lots of cheese for on top – you choose!
This is a great way to use leftover chicken, or a precooked if you are in a rush!
Combine al dente pasta (it will cook more in the oven so don’t overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.
This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are low carb, use spaghetti squash. Don’t have peppers, use peas or asparagus or broccoli – what’s on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavour it the way your family likes.
If it won’t all fit in the 13 x 9 you can freeze some for later!