Chicken-Bacon Bowtie Bake

Chicken-Bacon Bowtie Bake
Servings: 6 Prep 15 mins Cook 19 mins Broil 17 mins


  • 1 large boneless, skinless chicken breast (12 ounces)
  • 4 slices turkey bacon
  • 1 pound pound tomato and spinach farfalle (such as De Cecco)
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 1 10 3/4 ounce can 98% fat-free condensed cream of chicken soup
  • 1/2 teaspoon garlic salt
  • 1 1/4 cups shredded reduced-fat Mexican cheese blend

Make It

1. Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray.

2. Place chicken breast on greased broiler pan and broil 4 inches from flame for 6 to 7 minutes per side until internal temperature registers 160 degrees F. Remove to plate and cut into 1/2-inch pieces. Keep warm.

3. In a large nonstick skillet over medium heat, cook bacon about 5 minutes until crisp. Chop and reserve.

4. Cook pasta following package directions, about 12 minutes. Drain.

5. Stir flour into milk and combine with soup and garlic salt in a medium-size saucepan. Simmer for 2 minutes until thickened; stir in 3/4 cup of the cheese.

6. Return pasta to pot and stir in chicken and soup mixture. Spoon into prepared baking dish and top with bacon and remaining 1/2 cup cheese.

7. Broil 4 inches from flame for 2 to 3 minutes or until heated and lightly browned on top. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 492, Fat, total (g): 11, chol. (mg): 65, sat. fat (g): 5, carb. (g): 65, fiber (g): 3, pro. (g): 33, sodium (mg): 782, Percent Daily Values are based on a 2,000 calorie diet.