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!
- 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
- Dump cooked rigatoni and shredded rotisserie into a 9x13 baking dish. Toss around to evenly distribute ingredients through pan.
- 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.
- Pour sauce over pasta.
- Top pasta/sauce with ½ cup swiss cheese.
- 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/
3.2.2265