- 4
Ingredients
- 8 -oz uncooked elbow macaroni
- 1 slice applewood-smoked bacon
- 8-oz skinless, boneless chicken breast, cut into 1/2" pieces
- 1 TBL flour
- 1-1/2 C fat-free milk
- 1/3 C cream of mushroom soup, undiluted
- 3/4 C (3oz) shredded six-cheese italian blend
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh dill
- 1/2 tsp salt
- cooking
- 1/2 C (2oz) shredded colby-jack cheese
Preparation
Step 1
cook pasta according to pkg directions, omitting slat & fat
drain
cook bacon in lg. nonstick skilled over med heat until crisp
remove bacon from pan, reserving drippings in pan
finely chop bacon
set aside
increase heat to med-high
add chicken to drippings in pan
saute 6 min or until done
melt butter in lg. saucepan over med heat
sprinkle flour evenly into pan
cook 2 min, sitrring constantly w/ whisk
combine milk & soup, stirring w/ whisk
gradually add milk mixture to saucepan, stirring w/ whisk
bring to boil
cook 2 min or until thick
remove from heat
let stand 4 min or until sauce cools
add italian cheese blend, onion & garlic powder, dill & salt, stirring until cheese melts
stir in pasta & chicken
preheat broiler
spoon mixture into 8" square baking dish coated w/ cooking spray
sprinkle evenly w/ reserved bacon & colby-jack cheese
broil 3 min or until cheese melts