Ingredients

3 cups

rigatoni pasta, uncooked

1/4 cup

butter

1 small

onion, finely chopped

1/4 cup

flour

1 can

(14-1/2 oz.) fat-free reduced-sodium chicken broth

1 pkg

(8 oz.) Shredded Monterey Jack Cheese, divided

3 cups

chopped cooked chicken

6 slices

OSCAR MAYER Bacon, cooked, crumbled

2 tbsp

Grated Parmesan Cheese

1/2 cup

chopped tomatoes

1 tbsp

chopped fresh cilantro

Instructions

Step 1

Heat oven to 350ºF.

Step 2

Cook pasta as directed on package, omitting salt.

Step 3

Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.

Step 4

Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.

Step 5

Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.