Monterey Chicken Pasta Bake - Cheesy with shredded Monterey Jack and hearty with chicken, bacon and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.

Recipe: Monterey Chicken Pasta Bake

Cheesy with shredded Monterey Jack and hearty with chicken, bacon and rigatoni, this family-pleasing pasta bake is ready for the oven in just 20 minutes.

Monterey Chicken Pasta Bake

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

Instructions

  1. Heat oven to 350ºF.
  2. Cook pasta as directed on package, omitting salt.
  3. 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.
  4. 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.
  5. Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.
http://what2cook.net/2013/12/03/monterey-chicken-pasta-bake/

 

Recipe and Photo courtesy of: KraftRecipes.com