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Nutrition Information: Amount Per Serving: CALORIES: 388TOTAL FAT: 14gSATURATED FAT: 6gCHOLESTEROL: 30mgSODIUM: 486mgCARBOHYDRATES: 51gNET CARBOHYDRATES: 49gFIBER: 2gSUGAR: 1gPROTEIN: 16g

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes



Ingredients:

  • 16 oz. rotini pasta-you can use gluten-free pasta to make it gluten-free or whole grain pasta
  • 6 slices center cut bacon
  • 1 small onion, chopped
  • 1 tsp minced garlic 
  • 1 Tbsp light butter- I use Land O’ Lakes light butter made with canola oil
  • 2 Tbsp all purpose or gluten-free flour
  • 1 cup low sodium chicken broth
  • 1 and 1/2 cup unsweetened almond milk or skim milk 
  • 8 oz. light cream cheese, softened, and if using block light cream cheese-cut into small cubes 
  • 3/4 cup reduced fat shredded cheddar cheese blend, divided 
  • 1 (4 oz.) can diced jalapeños or green chiles 
  • 2 1/2 cups cooked chicken, diced or shredded
  • 1 fresh jalapeño, deseeded and sliced

Directions:

  1. Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
  2. Cook bacon in a large nonstick pan until bacon is crispy and golden brown.
  3. While the bacon is cooking, cook the pasta according to the directions on the package. Drain and set aside.
  4. Crumble bacon and set aside. Discard grease.
  5. Add onion to the same pan or another large skillet and cook until soft.
  6. Add garlic and cook 1 minute, then add butter to pan. When butter has melted, sprinkle flour into pan to make a roux.
  7. Gradually whisk in chicken broth and your choice of milk.
  8. Add light cream cheese and stir until melted. Add diced jalapeños. Cook until sauce begins to thicken, about 2-3 minutes.
  9. Remove from heat and stir in 1/4 cup reduced fat cheddar cheese.
  10. Pour cooked pasta into prepared casserole dish, layer with cooked chicken, and then pour cheese sauce over the top. Stir until well combined.
  11. Cover with aluminum foil and bake for 20 minutes.
  12. Remove from oven and dispose the foil.
  13. Top with remaining 1/2 cup cheese, crumbled bacon, and sliced jalapeños and bake for another 5 minutes or until cheese has melted. 
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