1 large boneless skinless chicken breast
4 slices turkey bacon
1 pound tomato and spinach farfalle
2 tbsp all-purpose flour
2 cups milk
1 can cream of chicken soup
1/2 tsp garlic salt
1 1/4 cup shredded Mexican cheese blend
Heat broiler. Coat a 2 quart broiler proof baking dish with
nonstick cooking spray. Place chicken
breast on greased broiler pan and broil 4 inches from flame for 6-7 minutes per
side (internal temp 160).
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
and drain.
Stir flour into milk and combine with soup and garlic salt
in a medium sized saucepan. Simmer for 2 minutes until thickened; stir in 3/4 cup
of cheese.
Return pasta to pot and stir in chicken and soup mixture. Spoon
into prepared baking dish, 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.
