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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - chicken breast, boneless, skinless, 12 oz.
  • 4 slices - turkey bacon
  • 1 pounds - tomato & spinach farfalle pasta
  • 2 tablespoons - all-purpose flour
  • 2 cups - fat-free milk
  • 1 cans - 98% fat-free condensed cream of chicken soup
  • 1/2 teaspoons - garlic salt
  • 1 1/4 cups - reduced-fat Mexican cheese blend, shredded
  • Directions:

    Heat broiler. Coat a 2-quart broiler-proof baking dish with non-stick 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. 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 pasta 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 thickened; stir in 3/4 cup 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 cup cheese.

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

    Brief Description

    Pasta baked with chicken, bacon, and cheese.

    Main Ingredient:

    farfalle pasta

    Category:  Casseroles

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 36 min


    Family Circle, 12/2011

    Posted By:


    Posted On:

    February 18, 2012

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