1 lb chicken breast
6 slices of bacon, chopped into 1 inch pieces
1 tsp dried onion, minced
1/2 tsp cayenne
1/2 tsp paprika
1 package (1lb) of bowtie pasta (or your favorite noodles)
2 TBSP flour
2 c. 2% milk
1 12oz container cream of chicken soup, condensed
1 tsp garlic powder, divided
3/4 c. Monterey Jack cheese, shredded
3/4 c. Colby Jack cheese, shredded
Salt & pepper to taste.
Preheat oven to 350. On a griddle, cook bacon. Once cooked thoroughly, place on a paper towel. Set aside. On the same griddle, cook chicken at 300. Sprinkle with minced onion, cayenne, paprika, and 1/2 tsp of garlic powder. Cook chicken until no longer pink. Cut into 1 inch pieces and set aside. I placed the chicken on the same plate as the bacon. Cook pasta according to package directions. When the pasta has about 5 minutes left, add milk and flour into a medium saucepan. Whisk together so there are not any lumps. Then add the cream of chicken soup, garlic powder, and salt & pepper to taste. Cook over medium heat until it starts to thicken. Mix shredded cheese together in a small bowl. Add 3/4 c. of the cheese to the saucepan and whisk together. When pasta is done, strain. Add pasta back into the pan, then add the sauce and chicken. Mix well. In a 13×9 pan sprayed with non-stick spray, add pasta mix. Then top with the remaining 3/4 c. of cheese and bacon. Place in oven for 15-20 minutes, or until most of the liquid is absorbed and the cheese is bubbling.
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