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Name: Monterey Chicken Pasta Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 Cups rigatoni pasta uncooked; 1/4 Cup butter; 1 Small onion finely chopped; 1/4 Cup flour; 14 1/2 oz fat-free reduced-sodium chicken broth; 7 oz. Shredded Monterey Jack Cheese divided; 3 Cups cooked chicken chopped; 6 Slices OSCAR MAYER Bacon cooked, crumbled; 2 Tbsp. KRAFT Grated Parmesan Cheese; 1/2 Cup tomatoes chopped; 1 Tbsp. fresh cilantro Chopped

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INGREDIENTS

3 Cups rigatoni pasta ; uncooked
1/4 Cup butter
1 Small onion finely ; chopped
1/4 Cup flour
14 1/2 oz fat-free reduced-sodium chicken broth
7 oz. Shredded Monterey Jack Cheese ; divided
3 Cups cooked chicken ; chopped
6 Slices OSCAR MAYER Bacon ; cooked, crumbled
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 Cup tomatoes ; chopped
1 Tbsp. fresh cilantro ; Chopped

Recipe

INSTRUCTIONS

HEAT oven to 350ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. Or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. Or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. Or until melted.

DRAIN pasta. Add to 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. Cover.

BAKE 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

NOTES

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Monterey Chicken Pasta Bake

3 Cups rigatoni pasta uncooked
1/4 Cup butter
1 Small onion finely chopped
1/4 Cup flour
14 1/2 oz fat-free reduced-sodium chicken broth
7 oz. Shredded Monterey Jack Cheese divided
3 Cups cooked chicken chopped
6 Slices OSCAR MAYER Bacon cooked, crumbled
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 Cup tomatoes chopped
1 Tbsp. fresh cilantro Chopped

HEAT oven to 350ºF.
COOK pasta as directed on package, omitting salt.
MEANWHILE, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. Or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. Or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. Or until melted.
DRAIN pasta. Add to 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. Cover.
BAKE 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

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Nutrition

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Serving Size: 1 Recipe (1682g)
Recipe Makes: 1 Serving

Calories: 3564
Calories from Fat: 1101 (31%)

Amt Per Serving		% DV

	Total Fat 122.3g	163 %
	Saturated Fat 49g	245 %
	Monounsaturated Fat 37g
	Polyunsanturated Fat 20.7g
Cholesterol 991mg		305 %
Sodium 2684mg		93 %
Potassium 2467.5mg		65 %
Total Carbohydrate 409.2g		120 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 408.3g
Protein 197.9g		283 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3564

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