Monterey Chicken Pasta Bake

By á-5080

Ingredients

• 3 cups rigatoni pasta, uncooked
• 1/4 cup butter
• 1 small onion, finely chopped
• 1/4 cup flour
• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1 pkg. (7 oz.) KRAFT Shredded Monterey Jack Cheese, divided
• 3 cups chopped cooked chicken
• 6 slices OSCAR MAYER Bacon, cooked, crumbled
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/2 cup chopped tomatoes
• 1 Tbsp. chopped fresh cilantro

Preparation

Step 1

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.