Cordon Blue Pasta with a twist!!

 

For the pasta1 box (16oz) Penne Rigate Noodles (use wheat pasta)
3 Chicken breasts, cooked and shredded
1/2-1 C bacon crumbles (decide how much you like bacon)
2 4oz cans of mushrooms
1/2 to 3/4 bag of fresh spinach chopped
1/2 3.5oz package of sun dried tomatoes chopped
one bunch of green onions chopped

For the sauce1/2 c butter (1 cube)
1/2 tsp minced garlic
2 C heavy cream
1/2 C milk
1/2 tsp pepper (more if you like spice)
1 C Parmesan cheese (fresh if you can)
2 C mozzarella (you will save 1C for the top)

Directions1- cook chicken (and bacon if not using crumbled from package) and shred
2- preheat oven 350 degrees
3- cook noodles to package directions (drain)
4- while noodles are cooking make sauce; melt butter in medium saucepan over medium/low heat.  add garlic, cream, milk and pepper.  Bring mixture to a simmer. stir often.  Add the Parmesan and simmer 8-10 minutes or until it has thickened and is smooth.  Add 1 C mozzarella and stir until smooth.
5- add drained pasta back into large pan (off stove) pour in sauce, all remaining ingredients and pour into a 9x13 greased pan. 
6- Sprinkle remaining 1 C moz on top and bake 350 degrees for 15-20 min until lightly browned on top.
** the twist is Zach adding the spinach and sun dried tomatoes and any other vegetable you want**