Ingredients:
1 large boneless skinless chicken breast (12 oz.)
4 slices turkey bacon
1 lb. tomato and spinach farfalle (bowtie pasta)
2 Tbsp. all-purpose flour
2 c. fat-free milk
1 can (10 3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 tsp. garlic salt
1 1/4 c. shredded reduced-fat Mexican cheese blend
Directions:
Heat broiler. Coat a 2 quart broiler-proof baking dish with nonstick cooking spray.
Place chicken breast on a greased broiler pan and broil 4 inches from the flame for 6-7 minutes per side until internal temperature registers 160 degrees. Remove to plate and cut into 1/2 inch 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 c. of cheese.
Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 c. cheese.
Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.
No comments:
Post a Comment