MONTEREY CHICKEN PASTA BAKE

MONTEREY CHICKEN PASTA BAKE image

Yield 8

Number Of Ingredients 11

3 c. rigatoni pasta, uncooked
1/4 c. butter
1 sm. onion, finely chopped
1/4 c. flour
1 can fat-free reduced-sodium chicken broth
1 pkg. shredded Monterey jack cheese, divided
3 c. chopped cooked chicken
6 slices bacon, cooked, crumbled
2 T. grated Parmesan cheese
1/2 c. chopped tomatoes
1 T. chopped fresh cilantro

Steps:

1. Heat oven to 350 degrees. 2. Cook pasta as directed on pkg., omitting salt. 3. Meanwhile, melt butter in large nonstick skillet on med. 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. 4. Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9 in. baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover. 5.Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.