Recipe Details
Ingredients
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cooking spray
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2jalapeno peppers
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8slicesbacon
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1cupchopped onion
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½cupchopped jalapeno pepper
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2tablespoonsall-purpose flour
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1cupmilk
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1cupchicken broth
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6ouncesNeufchatel cheese, softened
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1teaspoonsalt, or to taste
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½teaspoonground black pepper, or to taste
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1cupgrated pepper Jack cheese, divided
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1cupgrated sharp Cheddar cheese, divided
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4cupscooked farfalle pasta
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2cupsshredded rotisserie chicken
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
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Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
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Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
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Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
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Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.
Tips
You may substitute regular cream cheese for Neufchâtel cheese.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories616 | |
% Daily Value * | |
Total Fat 34g |
44% |
Saturated Fat 17g |
85% |
Cholesterol 123mg |
41% |
Sodium 1302mg |
57% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 3g |
9% |
Total Sugars 5g |
|
Protein 37g |
|
Vitamin C 8mg |
38% |
Calcium 375mg |
29% |
Iron 3mg |
14% |
Potassium 373mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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