D ~ Week 4: Chicken Bacon Bowtie Bake

From Family Circle December 2011 Addition

Makes 6 servings              Prep 15 min             Broil 17 min                   Cook 19 min

1 lrg boneless/skinless chicken breast

4 slices bacon

1 lb bowtie pasta

2 T flour

2 c fat free milk

1 can (10 3/4 oz) 98% fat-free condensed cream of chicken soup

1/2 t garlic salt

1 1/4 c shredded Mexican cheese blend

Heat broiler. Coat a 2 quart broiler-proof baking dish withnonstick cooking spray.

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

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

Cook past following package directions, about 12 minutes. Drain.

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

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

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

Decision Time: Will I make it again? Hmmm... maybe. It was pretty easy. Did the taste overwhelm me with goodness? Not so much. It was an okay meal. As my dad is fond of saying, "It'll make a turd." It's true, it will. I would definately have to improve it... I actually choked it down the first scoop, second time I added bbq sauce & a little ranch - much better!