Monday, February 27, 2012

Chicken Bacon Bowtie Bake

This was a beefed (or chickened) up version of mac and cheese and it was definitely a good one! Rather then cooking the chicken under the broiler, I baked it earlier in the oven - the less time for me to have to watch over things the better!!

Chicken Bacon Bowtie Bake
(recipe found in Family Circle)

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

Heat broiler. Coat a 2 quart broiler proof baking dish with nonstick cooking spray. Place chicken breast on greased broiler pan and broil 4" from flame for 6-7 minutes per side until internal temperature registers 160. Remove to plate and cut into 1/2" pieces. Keep warm. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve. Cook pasta following package directions, about 12 minutes. Drain.

Stir flour into milk and combine with soup and garlic salt in a medium size saucepan. Simmer for 2 minutes until thickened; stir in 3/4 cup of the cheese. Return pasta to pot and stir inthe chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 cup of cheese. Broil 4" from flame 2-3 minutes or until heated through and lightly browned on top. Serve immediately.

Serves: 6
Points: 10

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