Chili and Cheddar Bow Tie Casserole Recipe Source: © Cooking Light Magazine 6 servings (serving size: 1 1/3 cups) If you don*t have farfalle, substitute ziti, rigatoni, or even macaroni. RECIPE INGREDIENTS 1 (7-ounce) can chipotle chiles in adobo sauce 1 tablespoon butter 1 cup chopped red bell pepper 1/2 cup diced Canadian bacon (about 2 ounces) 1 cup thinly sliced green onions 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 2 1/4 cups 2% reduced-fat milk 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided 2 tablespoons chopped fresh cilantro 8 cups hot cooked farfalle (bow tie pasta) or other short pasta Cooking spray RECIPE METHOD Preheat oven to 400 degrees F. Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use. Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well. Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400 degrees F for 15 minutes or until browned. Nutrition Facts 6 servings (serving size: 1 1/3 cups) Facts per Serving Calories:369 Fat, Total:12g Carbohydrates, Total:43g Cholesterol:44mg Sodium:758mg Protein:23g Fiber:3g % Cal. from Fat:29% % Cal. from Carbs:47%
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