Saturday, March 3, 2012

Chicken-Bacon Bowtie Bake

Here is the original recipe:

And this is how I made it (with my changes)

This recipe uses one chicken breast.  I had a package of two so I'll be making another recipe later this week, that also uses one.  Its called William Penn's Pasta.  Check back for that one.  :-)

1 large boneless, skinless chicken breast
some kind of seasoning for the chicken
4 slices of turkey bacon
1 pound of bowtie pasta
2 T. flour
2 cups of milk
1 can of condensed cream of chicken soup
1 clove of garlic or 1/2 t garlic salt
1 1/4 cup shredded cheese

Cut a chicken breast into bite sized pieces and cook it in a pan with olive oil and montreal chicken seasoning
While thats cooking, put 4 slices of bacon in the microwave and boil a pot of water for pasta.  The recipe says 1 pound of pasta but I used a little bit less.  I had a box of pasta from Italy and it was 350 g.  (A pound is approx 450 g.)

Mix 2 Tbsp of water with 2 cups of milk.  (I used a container that I could shake). 

In a small pan, pour a can of condensed cream of chicken soup, and grate one clove of garlic.  Add milk and flour mixture and simmer for 2 mins, until thick.  Then stir in 3/4 cup of shredded cheese.  (I used cheddar)

This is everything, ready to be mixed together:

Ready to bake:

One will go into the refridgerator for dinner tonight and the other one will go into the freezer. 

The recipe says: Broil 4 inches from flame for 2-3 mins, or until heated and lightly browned on top.

I will bake it for a few mins, because it will be completely cold, and then broil.

1 comment:

  1. Sweet Peas & Pumpkins has a recipe to make your own "cream of _____ soup". It can be chicken, mushroom, celery, etc. My friend uses her recipe & says it is GREAT. I haven't tried it yet, but it sounds like it's right up your alley....a healthy alternative to the can of unknown ingredients! Michele Nelson