Chicken-Bacon Bowtie Bake

By mschweickert

Ingredients

• 1 large boneless, skinless chicken breast
• 4 slices turkey bacon
• 1 pound tomato and spinach farfalle (De Cecco)
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 can (10 3/4 oz) 98% fat-free condensed cream of chicken soup
• 1/2 teaspoon garlic salt
• 1 1/4 cups shredded reduced-fat Mexican cheese blend

Details

Preparation time 15mins

Preparation

Step 1

Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray.

Place chicken breast on pan and broil 4 inces from flame for 6-7 minutes per side until temp is 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 cup of the 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 cup cheese.

Broil 4 inches from flame for 2-3 minutes or until heated and lightly browned on top. Serve immediately.