chicken-bacon bowtie bake

From Family Circle

Yield: 6 servings
Community Recipe from


  • 1 large boneless, skinless chicken breast (12 ounces)
  • 4 slice(s) turkey bacon
  • 1 pound(s) tomato and spinach farfalle (such as De Cecco)
  • 2 tablespoon(s) all-purpose flour
  • 2 cup(s) fat free milk
  • 1 can(s) (10 3/4 oz.) 98% fat free condensed cream of chicken soup
  • 1/2 teaspoon(s) garlic salt
  • 1 1/4 cup(s) shredded reduced fat mexican cheese blend


  1. Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray.

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

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

  4. Cook pasta following package directions, about 12 minutes. Drain.

  5. 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.

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

  7. Broil 4 inches from flame for 2 to 3 minutes or until heated and lightly browned on top. Serve immediately.
January 2012

This recipe is a personal recipe added by mthompson82 and has not been tested or endorsed by MyRecipes.

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