Monterey Chicken Pasta
INGREDIENTS:
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
COOKING INSTRUCTIONS
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
