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.
What You Need
Original recipe yields 8 servings
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 tomato es
1 Tbsp. chopped fresh cilantro
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Let's Make It
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.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Prepare using chopped cooked turkey.
This is a great way to use leftover cooked chicken.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.