Monterey Chicken
Pasta Bake
3 cups uncooked
rigatoni
¼ cup butter
1 small onion,
finely chopped
¼ cup flour
1 can (14.5 oz.)
fat-free reduced-sodium chicken broth
7 oz. Pkg.
Shredded monterey jack cheese, divided
3 cups chopped
cooked chicken
6 slices bacon,
cooked and crumbled
2 tablespoons
grated parmesan
½ cup chopped
tomatoes
1 tablespoon
chopped fresh cilantro
Preheat oven to
350. Cook pasta as directed on package, omitting salt. Meanwhile,
melt butter in a large nonstick skillet on medium heat. Add onions,
cook and stir 6 minutes or until crisp tender. Blend in flour, cook
and stir one minute. Gradually stir in broth; cook 5 minutes,
stirring constantly. Add 1 cup shredded cheese; cook and stir one
minute or until cheese is melted. Drain pasta; add to ingredients in
skillet along with chicken and bacon, mix well. Transfer to a sprayed
9x13” baking dish. Top with remaining shredded cheese, cover and
bake 30 minutes. Remove cover, top with parmesan and bake additional
10 minutes. Top with tomatoes and cilantro.
