MONTEREY CHICKEN PASTA BAKE

Monterey Chicken Pasta Bake image

Please the family with our Monterey Chicken Pasta Bake! This tasty chicken pasta bake with bacon and rigatoni is ready for the oven in just 20 minutes.

Provided by My Food and Family

Categories Pasta

Time 1h

Yield 8 servings

Number Of Ingredients 11

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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. (8 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

Steps:

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 3 to 4 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.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g