Bacon Chicken Veggie Rigatoni
Author: Nikki
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
This dish is simple, delicious and the sauce is a lot lighter than traditional pasta sauces!
Ingredients
  • 1 lb cooked rigatoni
  • 1 rotisserie chicken, shredded
  • ¼ cup melted butter
  • ¼ cup flour
  • 4 cups skim milk
  • 1 (14 oz) packet Knors vegetable mix
  • ½ teaspoon salt
  • 1 cup cooked and chopped bacon
  • 1½ cups grated swiss cheese, separated
  • ½ cup Parmesan cheese
  • 1 diced tomato
Instructions
  1. Dump cooked rigatoni and shredded rotisserie into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.
  2. To make sauce: Melt butter in a large sauce pan. Add flour and stir to form roux. Let simmer for 1-2 minutes. Slowly add skim milk and stir until sauce thickens. After sauce has thickened, add Knors vegetable mix, salt, chopped bacon, 1 cup swiss cheese, Parmesan cheese and diced tomato. Stir to evenly mix in.
  3. Pour sauce over pasta.
  4. Top pasta/sauce with ½ cup swiss cheese.
  5. Bake at 350 degrees F for 20 minutes or until pasta is heated through and cheese on top has melted.
Recipe by Chef in Training at https://www.chef-in-training.com/bacon-chicken-veggie-rigatoni/