Chicken, Bacon, Parmesan Stuffed Pasta

Serves: 4 Prep time: 30 min Cook Time Time: 45 min Total Time: 75 min

Ingredients

20 oven ready pasta shells (or use regular and boil the shells in advance)

1/2 pound Johnston’s thick cut bacon cooked and chopped

2 chicken breasts cooked & diced

1/2 cup fresh parsley diced

1.5 cups shredded Parmigiano Reggiano

1/2 cup butter

1/2 cup flour

6 1/2 cups milk

3 heaping tbsp Herb’s crushed garlic

2 tsp salt

1 tbsp cracked pepper

Directions

Set your oven to 375. In a mixing bowl combine your cooked bacon & chicken along with half of the Parmigiano Reggiano, & half of the fresh parsley. Set aside. In a sauce pan over medium/high heat melt your butter, then add your flour and whisk together (you will have a paste form. don’t let it burn!) Next add your milk and stir on high heat until it starts to thicken. Reduce heat and add garlic, remaining parsley and salt & pepper. Make sure your sauce isn’t too thick! if needed add more milk. Next in a baking dish scoop about a 1/4 of your sauce into the bottom of the dish, then stuff your shells with your chicken/bacon mixture and line your dish. Once you are done cover the shells in the remaining sauce. Bake for 30 mins covered & 15 uncovered. Serve with a green salad & enjoy!

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh