Bake Skinny Dip’n Chik’n Naked Boneless Wings on sheet trays at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F.
Cook pasta in a large stockpot of water over high heat for 6 to 8 minutes or until al dente; drain.
Sauté garlic in butter in a large saucepan for 2 minutes or until tender. Add flour; cook and stir for 3 minutes or until flour is lightly browned.
Add milk slowly, whisking until blended. Cook for 3 to 4 minutes or until sauce thickens.
Add cheddar cheese, salt and pepper; cook and stir until cheese is melted.
Stir in Skinny Dip’n Chik’n Naked Boneless Wings, cooked bacon and cooked pasta.
Pour into a 3-inch-deep hotel pan. Sprinkle with breadcrumbs.
Bake at 375°F for 15 minutes or until crumbs are golden brown and cheese sauce is bubbly.
