Categories: casserole, chicken, pasta, weeknight

Ingredients

• 1 large boneless, skinless chicken breast (12 ounces)
• 4 slices turkey bacon
• 1 pound pound tomato and spinach farfalle (such as De Cecco)
• 2 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 10 3/4 ounce can 98% fat-free condensed cream of chicken soup
• 1/2 teaspoon garlic salt
• 1 1/4 cups shredded reduced-fat Mexican cheese blend

Directions

1. Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray.

2. Place chicken breast on greased broiler pan and broil 4 inches from flame for 6 to 7 minutes per side until internal temperature registers 160 degrees F. Remove to plate and cut into 1/2-inch pieces. Keep warm.

3. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve.

4. Cook pasta following package directions, about 12 minutes. Drain.

5. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes untilthickened; stir in 3/4 cup of the cheese.

6. Return pasta to pot and stir in chicken and soup mixture.Spoon into prepared baking dish and top with bacon and remaining 1/2 cup cheese.

7. Broil 4 inches from flame for 2 to 3 minutes or until heated and lightly browned on top. Serve immediately.

Email to a friend | Print this recipe | Back