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Appetizers and Sides

This Maple Bacon Vegetable Corn Recipe is the perfect side to any main dish!

Maple Bacon Vegetable Corn Recipe

I am thrilled to be partnering with Progresso today to bring you a perfectly simple side dish that pairs nicely with their Chicken Rice with Vegetable Soup.  My family loves to have soup for lunch or dinner all year long.  Such a simple and satisfying meal.

I paired some of my favorite ingredients to this corn recipe.  I love the sweet and savory flavor combination!  You get a hint of pure maple with each bite of corn, vegetables and bacon pieces.  The whole family is going to love this one.  My boys enjoy the sweetness from the maple syrup and corn along with the salty crunchy bacon pieces.  Our 2 year old likes to eat the bright peppers first.  A little something for everyone.

Enjoy!


Maple Bacon Vegetable Corn Recipe

Here’s the soup that pairs so great with my corn dish.  My kids love this one!

Maple Bacon Vegetable Corn Recipe

Start by sautéing your onion and red bell peppers until slightly softened.

Maple Bacon Vegetable Corn Recipe

Add your corn and bacon up next.

Maple Bacon Vegetable Corn Recipe

A nice drizzle of pure maple syrup.

Maple Bacon Vegetable Corn Recipe

A few pinches of parsley and give a good stir.  Let simmer on low until you are ready to serve.  Enjoy!

Maple Bacon Vegetable Corn Recipe

Colorful, sweet and savory.  My favorite!

Maple Bacon Vegetable Corn Recipe

Maple Bacon Vegetable Corn Recipe

Maple Bacon Vegetable Corn RecipePrep time: 15 min | Cook time: 15 min | Total time: 30 min

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped red bell pepper
  • 1 cup finely chopped white onion
  • two 15 ounce cans whole kernel sweet corn, drained
  • 8 strips bacon, cooked and crumbled
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh chopped parsley

Directions

  1. Place butter into large skillet over medium heat to melt. Add red peppers and onions, cooking and stirring until softened, about 5 minutes. Stir in corn, bacon, maple syrup, salt, pepper and parsley. Let cook for 5 minutes then reduce heat to simmer until ready to serve. Serve as a side with Progresso Traditional Chicken Rice with Vegetables Soup.

Makes 8 Servings

Disclosure: This is a sponsored post for Progresso however thoughts and opinions are my own.


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Dinner

My Skillet Baked Mac and Cheese with Bacon Pretzel Topping is a perfect dinner that everyone will love!

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

I am thrilled to be partnering with Safeway today to bring you a perfect Summer Entertaining recipe today.  I developed a new mac and cheese and can’t say enough about it!

I was given a Safeway Gift Card to shop for all of my ingredients to develop this recipe.   Safeway has always been one of my favorite grocery stores.  My family grew up visiting their stores throughout our city.

There’s nothing I love more than creating an ultra cheesy mac and cheese recipe.  I thought it would be sinfully delicious to add crunchy bacon and a pretzel crumb topping.  You are going to love this one!

Safeway is having a great Summer Savings Sweepstakes.  They choose 5 winners every day that will each win a $100 store gift card.  Enter HERE.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

I chose to highlight these two products you can find at Safeway.  Tillamook® Medium Cheddar Cheese and Keebler® Town House® Pretzel Thins Oven Baked Crackers for the topping.  2 of my favorites.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

I used the Town House Pretzel Thins and crushed them up for the topping with the bacon.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

You’ll make a simple cheese sauce that gets added to your cooked pasta.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping-6

Add the cheese sauce to your noodles.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping-8

Top your mac with more cheese :)

Skillet Baked Mac and Cheese with Bacon Pretzel Topping-9

 Perfect!

Skillet Baked Mac and Cheese with Bacon Pretzel Topping-11

Add your pretzel topping over the cheese.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping-12

Add lots of bacon pieces on top and your ready to bake!

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

 Crispy topping with cheesy goodness underneath.  Perfect dinner for entertaining your guests.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

Grab a spoon and dig in!  Be sure to enter Safeway’s daily sweepstakes for your chance to win $100 store gift card!  Enter HERE.

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

Skillet Baked Mac and Cheese with Bacon Pretzel Topping

Skillet Baked Mac and Cheese with Bacon Pretzel ToppingPrep time: 15 min | Cook time: 20 min | Total time: 35 min

Ingredients

  • 3/4 pound dry elbow pasta
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups whole milk
  • 3 cups Tillamook® Medium Cheddar Cheese, shredded and divided
  • 1 cup finely crushed Keebler® Town House® Pretzel Thins Oven Baked Crackers
  • 12 strips cooked, crumbled bacon pieces

Directions

  1. Preheat oven to 350 degrees F. Cook pasta according to package directions. I recommend cooking the pasta a minute less than the directions.  Drain and set aside for a few minutes.
  2. To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in 2 cups of cheese until melted.
  3. Transfer cooked pasta to 12-inch cast iron skillet over low heat. Pour cheese sauce over top, stirring to combine.
  4. Top mac and cheese with remaining 1 cup of shredded cheese, pretzel crumbs and bacon pieces. Bake for 20-25 minutes until cheese is melted and hot. Serve warm.

Makes 8 Servings

This is a sponsored post for Safeway Inc, however thoughts and opinions are my own.


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Cookies


My Peanut Butter and Jelly Skillet Cookie is the perfect back to school treat to make for the kids!

Peanut Butter and Jelly Skillet Cookie

It’s always a pleasure teaming up with Land O Lakes Butter to bring you new recipes!  Today I prepared for you what I think is the perfect back to school treat for the kids….my Peanut Butter and Jelly Skillet Cookie.

Back to school can be a busy time which is why I wanted to develop a simple treat that wouldn’t take much time in the kitchen.  The kids love the peanut butter and jelly combo and what better way to enjoy it than drizzled over a cookie cut into wedges.

Hope you enjoy!

Peanut Butter and Jelly Skillet Cookie-1

Here’s your line up of ingredients.  Feel free to use your family’s favorite flavor of jelly.  I chose blueberry for our cookie.

Peanut Butter and Jelly Skillet Cookie

I used Land O Lake’s Butter with Olive Oil and Sea Salt Half Sticks for my cookie.  Gives it that fabulous sweet and salty combination.

Peanut Butter and Jelly Skillet Cookie

Let’s start by creaming the butter and sugars until light and combined.

Peanut Butter and Jelly Skillet Cookie

Stir in your egg and vanilla.

Peanut Butter and Jelly Skillet Cookie

Time for the chocolate chunks.

Peanut Butter and Jelly Skillet Cookie

Add the white chips.  Mmmm!

Peanut Butter and Jelly Skillet Cookie

Give the dough a nice stir.

Peanut Butter and Jelly Skillet Cookie

Transfer your dough to a cast iron skillet then drizzle with slightly melted peanut butter and jelly.

Peanut Butter and Jelly Skillet Cookie

Once your cookie cools, cut into wedges then dust with powdered sugar.

Peanut Butter and Jelly Skillet Cookie

Look at those gooey chocolate chunks!  Enjoy :)

Peanut Butter and Jelly Skillet Cookie

Peanut Butter and Jelly Skillet Cookie

Peanut Butter and Jelly Skillet CookiePrep time: 10 min | Cook time: 30 min | Total time: 40 min

Ingredients

  • two half sticks Land O Lakes Butter with Sea Salt and Olive Oil (8 total tablespoons or 1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup chocolate chunks
  • 1 cup white chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup blueberry jelly
  • 2 tablespoons powdered sugar

Directions

  1. Preheat oven to 350 degrees F. and lightly spray a 10 inch cast iron skillet with cooking spray.
  2. Place softened butter and sugars into a large mixing bowl. Mix until all combined. Stir in egg and vanilla mixing to combine. Slowly stir in flour, baking soda, salt, chocolate chunks and white chips. Once combined, transfer to prepared cast iron skillet, pressing evenly.
  3. Place peanut butter and jelly into 2 separate heat proof bowls. Microwave for 15-20 seconds until warm and liquid like. Drizzle jelly evenly over top of cookie dough, then drizzle peanut butter. Bake for 30 minutes, or until baked through. Remove from oven and sprinkle with powdered sugar. Serve warm or room temperature.

Makes 8 Servings

This is a sponsored post for Land O’Lakes however thoughts and opinions are my own.


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Breakfast and Brunch

My Churro Toasted Sweet Fruit Tacos are the perfect light dessert for your family and friends with a crispy cinnamon sugar shell!

Churro Toasted Sweet Fruit Tacos

I am so excited to share these cinnamon sugary sweet fruit tacos with you today!  I’ve partnered with Old El Paso to bring you some delicious Mexican-style recipes this year.

These dessert tacos are great for summer and light dessert or even brunch.  The cinnamon toasted taco shells are filled with a honeyed greek yogurt topped with slightly sweetened fruit.

Use your favorite fruit to individualize your guests tacos.  Any sliced and diced fruit works great!

Churro Toasted Sweet Fruit Tacos-1

You’ll use Old El Paso’s Stand ‘n Stuff Soft Flour Tortillas for my sweet tacos.

Churro Toasted Sweet Fruit Tacos-3

They fit right in your hand.  You can fill these with so many fun ingredients.  The kids love the fun shape of these shells!

Churro Toasted Sweet Fruit Tacos-4

Let’s start by brushing the inside of each shell with melted butter.

Churro Toasted Sweet Fruit Tacos-5

Sprinkle with cinnamon and sugar.  Mmmm!

Churro Toasted Sweet Fruit Tacos-6

Time to bake until golden and crisp.

Churro Toasted Sweet Fruit Tacos-8

Sprinkle a spoonful of sugar over your sliced and diced fruit.

Churro Toasted Sweet Fruit Tacos-9

Stir and let sit for a few minutes.

Churro Toasted Sweet Fruit Tacos-10

Prepare your yogurt filling by stirring honey into  the greek yogurt until sweetened and combined.

Churro Toasted Sweet Fruit Tacos-11

Fill each cooled taco shell 3/4 full with yogurt filling.

Churro Toasted Sweet Fruit Tacos-13

Top each taco with spoonfuls of sweet fruit.

Churro Toasted Sweet Fruit Tacos

Garnish each with a mint leaf if desired.

Churro Toasted Sweet Fruit Tacos

Enjoy!

Churro Toasted Sweet Fruit Tacos

Churro Toasted Sweet Fruit Tacos

Churro Toasted Sweet Fruit TacosPrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 6 Old El Paso Stand n’ Stuff Soft Flour Tortillas
  • 3 tablespoons melted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 cups sliced strawberries
  • 1 cup diced peaches
  • 1 cup blueberries
  • 1 tablespoon granulated sugar
  • 3 cups plain greek yogurt
  • 3 tablespoons honey
  • 6 mint leaves

Directions

  1. Preheat oven to 350 degrees F. and place tortillas onto a large baking sheet lined with parchment paper.
  2. Brush tortillas with melted butter and sprinkle each with cinnamon and sugar mixture. Bake tortillas for 20 minutes, until browned and crisp. Remove and let cool for 15 minutes.
  3. Place strawberries, peaches and blueberries into a large bowl. Sprinkle with sugar and stir to combine. Let sit for 5 minutes. Place greek yogurt and honey into a large bowl, stirring to combine. Fill each tortilla shell 3/4 full with yogurt and top with spoonfuls of sweet fruit. Garnish each taco with a mint leaf if desired.

Makes 6 Servings

This is a sponsored post for Old El Paso however thoughts and opinions are my own.


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Had so much fun in Austin, Texas last week with Old El Paso.  I am part of their blogger program this year along with 10 more of my blogging friends.  Looking forward to creating fresh new Mexican recipes with them!

Austin Texas Taco Tour

Bloggers: Maria, Ali, Summer, Deborah, Melissa, Christy, Me, Vianney and Yvette

Tuesday evening, we had a delicious dinner at La Condessa with some unforgettable food!  From the corn on the cob and bacon brussels sprouts to the carnitas and hot brownie skillet with banana ice cream….I will not soon forget them :)

Austin Texas Taco Tour

Photo via Sommer

We stayed at the most charming little hotel, Hotel San Jose.  The rooms were so unique and cozy and had the best fluffiest pillows.  Concrete floors, cowhide rugs and was even stocked with unique organic soaps and shampoo…. loved my room.  Hope to come back to visit again.

Austin Texas Taco Tour

The next morning it was time for our Austin taco tour.  We hopped on a bus and met our taco guide, Mando Royo, cookbook author of Breakfast Tacos in Austin.  Armando was the coolest guide ever.  His love and passion for tacos was contagious and he knew of all the best places to get them in Austin!

Austin Texas Taco Tour

Our first stop was Veracruz All Natural Tacos, all prepared in a food truck.  The ladies who graciously served us were so wonderful and brought out 3 of the most delicious tacos I’ve ever had.

Austin Texas Taco Tour

They served us a migas taco which I had never heard of before this trip.  It was an egg taco with corn tortilla chips throughout.  Hard to explain but it was to die for. They also served us a fish taco that blew my mind and an amazing chicken taco.  Talk about heaven! Their corn tortillas were homemade and some of the best I’ve had.  What a treat.

Austin Texas Taco Tour

Our second stop was Joe’s Bakery and Mexican Food.  We walked in and saw a giant case of Mexican Cookies and pastries in a long case in the front of the restaurant.  We walked back to our table and they had a 3 more tacos each for us to sample!  We sampled their tacos and tried their colorful cookies.  They told us a little secret about how they get their bacon extra crispy…..they dredge each piece in flour then cook it on a griddle.  Not even kidding it was soooo crispy and fabulous.  Gotta try that tip!  Fun restaurant, great food and has been serving guests for many years.

Austin Texas Taco Tour

Our third stop was Tacodeli.  It was tucked inside a great neighborhood and I loved watching all of the people flock in for lunch.  It’s dog friendly too.  Lots of sweet pups joined their owners for lunch at Tacodeli.  They served us so many tacos.  All I know is that everything I tried was delicious.  I would go back next time I visit Austin for sure.

Austin Texas Taco Tour

Their queso was to die for!  Salivating just thinking about it, lol!

Austin Texas Taco Tour

Our last taco stop was Al Pastor Mexican Restaurant.  They had the best Al Pastor taco I’ve ever had.  So full of flavor.  And that completed our taco tour for the day.  We were so full!!

Later that afternoon we met up for a trip to the Austin Farmer’s Market.  We teamed up with a partner to create recipes using Old El Paso products and fresh ingredients from the farmer’s market.

Austin Texas Taco Tour

Maria and I had a great time developing our two recipes.  We were chopping, dicing, sautéing, baking, and prepping our little hearts out, lol! Stay tuned for the recipes coming soon.

Austin Texas Taco Tour

How fun is this cupcake with my face on it?!  Such a fun little surprise for us. These cupcakes were delicious from Polkadot Bakery.  The Chocolate Peanut Butter…..nom nom nom :)

Such a great time in Austin with these women.  It was a pleasure meeting some new friends and reconnecting with old ones.  Looking forward to creating recipes with them this year!!

Be sure to check Instagram for more pictures under the hashtag #freshestbloggers :)

This is a sponsored post for Old El Paso but thoughts and opinions are my own.


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Dinner

My Skillet Nachos with Spicy Salsa Verde Chicken are cheesy, simple to prepare and are great for parties!

Skillet Nachos with Spicy Salsa Verde Chicken

I am thrilled to share my quick fix Skillet Nachos with you today!  I’ve teamed up with Cholula to bring you this dish and can’t wait for you to try it!

With just a few ingredients, you’ll have restaurant style nachos on your table in no time.  Enjoy!

Skillet Nachos with Spicy Salsa Verde Chicken-1

You’ll add a few shakes of Cholula’s Green Pepper hot sauce right to your salsa verde that gets mixed into the shredded chicken.  Adds the perfect spice.

Skillet Nachos with Spicy Salsa Verde Chicken-9

Place your tortilla chips right into a cast iron skillet.  Top with your shredded chicken and spicy salsa verde sauce.

Skillet Nachos with Spicy Salsa Verde Chicken-10

Top with some black beans.

Skillet Nachos with Spicy Salsa Verde Chicken-11

Lots and lots of cheese up next!

Skillet Nachos with Spicy Salsa Verde Chicken-12

There we go :)  Bake in the oven for about 20 minutes or until cheese is melted and fabulous.

Skillet Nachos with Spicy Salsa Verde Chicken-14t

Ahhhh, melted nacho goodness.  Enjoy!  Be sure to visit Kevinandamanda.com for another great Cholula recipe!

Skillet Nachos with Spicy Salsa Verde Chicken-17t

Skillet Nachos with Spicy Salsa Verde Chicken

Skillet Nachos with Spicy Salsa Verde ChickenPrep time: 10 min | Cook time: 20 min | Total time: 30 min

Ingredients

  • 6 cups tortilla chips, or enough to fill your skillet
  • 2 cups cooked shredded chicken
  • 1/2 cup salsa verde
  • 2-3 tablespoons Green Pepper Cholula
  • 1 cup black beans from can, drained
  • 2 cups shredded cheddar cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Place tortilla chips into a 9 inch cast iron skillet.
  3. Place chicken, salsa verde and Cholula into a small saucepan over medium heat. Cook and stir until hot. Spoon evenly over tortilla chips then layer with black beans and cheese.
  4. Bake for 20 minutes, or until cheese is melted and hot. Serve warm.

Makes 6 Servings


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You might remember a couple months ago when I wrote about making time for family meal time.  I have been trying to make it a goal to sit down together more often during the busy week with my family.

Making Time For Family Meal Time

I’d say overall we’ve been doing pretty good.  Not perfect by any means, but doing it more often.

One of the things Dr. William Doherty who has studied the importance of family mealtime recommended was to have the kids help clean up after the meal.

Before partnering with Barilla and Share The Table, I have to say that I wasn’t much of a stickler when it came to having the kids help clean up dinner.  I think I was so used to my mom doing all of the work when I was a kid that I started doing the same thing to my kids!  They left the table to sit on the couch while my husband and I cleaned up. It hit me when Dr. Doherty said there were benefits in having the kids help clean up dinner.  First of all it teaches them to be responsible and second of all they get a sense of “togetherness” helping be apart of clean up.

I remember the first time I said “Ok boys, help put all of these dishes away and clear the table.” There were moans and grumbles under their breath but they did it!  That day started a trend of the boys helping put their dishes away and clear the table for every meal.

I’m not sure I’ll see the “benefits” of this one right away, but I will say that I sure love it!

Mason and Pax June 2014-2

I’ve really enjoyed seeing the reaction of my boys faces when I put a little more time and effort in setting the table for dinner.  Let me be clear, most nights it’s nothing fancy, however some nights I’ll get out my nicer dishes and make the table look extra special.  Their faces light up and they say “Wow Mom this looks great!”  I have to hope they’ll remember little things like this.

We were on a good roll for a while then school let out for summer!  Talk about putting a wrench in the works.  Summer camps start, swimming all day in the afternoon and little desire to be in the kitchen happens quick.  I figured if dinner is trickier to get us all together then why not try for breakfast.  Before swim practice, we try to sit down, chit chat and enjoy our meal as the sun peaks through the windows before the busy day ahead.

Looks like for the rest of summer break we’ll be sitting down more often for breakfast, but once school starts back up in August it’ll be back to our fun family dinner meal time traditions.

I’d love to hear what works for you in the summer for your family to spend meal time together!  I need some more ideas for my crew :)

Have a great day!

Disclosure:  This is a sponsored post on behalf of Barilla, however, my opinions are entirely my own and I have not been paid to publish positive sentiments towards Barilla or their products.


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Dinner

My Chicken Roasted Vegetable Mac and Cheese is the ultimate comfort food!

Chicken Roasted Vegetable Mac and Cheese

It’s such a pleasure partnering with Foster Farms to bring you a new recipe and talk about the importance of family dinner time.  This has been so important to me and I am thrilled to share my thoughts with you!

Before I do, can we talk mac and cheese for a second?  I absolutely LOVE creating new mac and cheese recipes.  This one I have developed for you today uses Foster Farms cooked chicken breast along with roasted broccoli, asparagus, onions and bacon crumbles.  Does not get better than this.  So perfect for Sunday dinner when you’ve got lots of hungry mouths to feed :)

Chicken Roasted Vegetable Mac and Cheese

 Cheesy goodness!  You’ll need just a little prep work to get this dish to the table, but it’s worth every minute :)

Chicken Roasted Vegetable Mac and Cheese

I am LOVING Foster Farm’s campaign, Take 75 minutes for dinner to make memories with your family.  I am definitely not perfect at getting my family to sit down for dinner every night of the week, but I am making it more of a priority.  Do I use my fancy dishes every night?  No, but occasionally I’ll set the table nicely and it’s funny that even my little boys notice and feel special when I put a little more time into dinner.

Chicken Roasted Vegetable Mac and Cheese

Dinner time is my favorite time of the day to talk with the boys.  I feel like they enjoy telling my husband and I all about their day they’ve had.  We hear about little details we wouldn’t have heard from just passing through the house.  We laugh a lot, watch food fly from my 2 year old in the high chair and enjoy the connections we have as a little family.  I’ve definitely learned that it’s ok if dinner is not perfect and the kitchen table isn’t set like a restaurant, it’s all about the connections and time spent together.  That’s my goal this year :)

Hope you enjoy!

Chicken Roasted Vegetable Mac and Cheese

Chicken and Roasted Vegetable Mac and Cheese

Chicken Roasted Vegetable Mac and Cheese Ingredients

  • 1/2 pound dry small pasta, I used elbow
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups milk, I used skim
  • 2 cups finely shredded mild cheddar cheese
  • 2 cups cooked, shredded Foster Farms Chicken Breast
  • 2 cups roasted broccoli florets
  • 1/2 pound roasted asparagus, cut into 1 inch pieces
  • 1 large roasted onion, thinly sliced
  • 1 pound cooked, crumbled bacon
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain and set aside for a few minutes.
  3. To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
  4. Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
  5. Add chicken, broccoli, asparagus, onion and bacon, stirring to combine.
  • Transfer mac and cheese to prepared baking dish. Top with additional shredded cheese and bake for 25-30 minutes, until cheese is melted. Serve warm.

Makes 6-8 Servings

This is a sponsored post for Foster Farms however thoughts and opinions are my own.


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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