Barbecue Chicken Penne Melt
Ingredients
1 pound mini penne
2 tablespoons plus 2 teaspoons unsalted butter
1 tablespoon olive oil
2 cups diced onions
4 to 6 cups shredded store-bought rotisserie chicken
1 quart bottled hickory-smoked flavored barbecue sauce
12 slices bacon, cooked until crispy and crumbled
½ cup chopped scallions, white and green parts
1 ½ cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
Directions
In a medium saucepan, cook the pasta according to the package directions until al dente. Drain, do not rinse, and set aside.
In a medium skillet, heat the butter and oil over medium-high heat and, when hot, add the onions and cook, stirring until softened and starting to brown, about 5 minutes.
Preheat the oven to 375°F. Grease an 11 by 9-inch baking dish.
In a large bowl, toss the pasta with the chicken, 3 1/2 cups of the barbecue sauce, the bacon, scallions, and cooked onions. In another bowl, stir together the cheeses.
Spread one-third of the pasta mixture in the prepared dish and top with one-third of the cheese. Make two more layers of the pasta and cheese, cover with aluminum foil, and bake for 30 minutes. Remove the foil and continue to bake for another 10 to 15 minutes, until the cheese is browned. Remove from the oven, drizzle with the remaining 1/2 cup barbecue sauce, and serve.
Shadoe and I found it quite tasty to mix green beans in as well. We also just used chicken breast that we made at home ourselves and it worked perfectly!
If it sounds delightful to your taste buds, GIVE IT A TRY!
i'm certain you'll love it!
