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Monterey Chicken Pasta


  • 3 cups wheat pasta, uncooked

  • 1/4 cup butter

  • 1 small chopped onion

  • 1/4 cup flour

  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

  • 8 oz. shredded Monterey Jack Cheese

  • 3 cups chopped cooked chicken

  • 6 slices Bacon, cooked, crumbled

  • 2 Tbsp. Grated Parmesan Cheese

  • 1/2 cup chopped tomatoes

  • 1 Tbsp. chopped fresh cilantro


  • Heat oven to 350ºF

  • Cook pasta as directed on package, omitting salt

  • Melt butter in large nonstick skillet on medium heat

  • Add onions; cook until slightly tender

  • Stir in flour; cook and stir 1 minute

  • Gradually stir in broth; cook until thickened, stirring constantly

  • Add 1 cup shredded cheese; cook until melted

  • Drain pasta

  • Add all ingredients in skillet along with the chicken and bacon; mix well

  • Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese, bread crumbs if desired

  • Bake 40 minutes covered

  • Uncover and top with Parmesan for the last 10 minutes

  • Top with tomatoes and cilantro and serve

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