Chili & Cheddar Bow Tie Casserole

Serving Size  : 6    


  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   1      7 oz can      chipotle en adobo
   1      tbsp          butter
   1      cup           red bell pepper -- chopped
     1/2  cup           Canadian bacon -- diced (about 2 oz)
   1      cup           green onions -- sliced
   2      tbsp          all-purpose flour
   1      tsp           chili powder
     1/2  tsp           salt
     1/2  tsp           ground cumin -- I used 1 tsp
   2 1/4  cups          2% reduced fat milk
   2      cups          reduced fat cheddar cheese -- divided
   2      tbsp          cilantro -- chopped
   8      cups          hot cooked farfalle pasta
                        cooking spray

Preheat oven to 400°F.

Remove 1 tsp adobo sauce and 1 chile from canned chiles, mince the chile and
 place remaining sauce and chiles in a ziploc plastic bag, freeze for another use.

Melt butter in a large Dutch oven over medium-high heat. 
Add bell pepper and bacon, saute 4 minutes. 
Add onions, saute 1 minute. 
Stir in the adobo sauce, minced chipotle, flour, chili powder, salt, 
and cumin, and cook 1 minute.

Gradually add milk; cook until thick and bubbly (about 4 minutes), 
stirring constantly with a whisk. 
Remove from heat. 
Gradually add 1.5 cups cheese and cilantro, stirring until cheese melts.
 Add pasta to pan; mix well.

Spoon the pasta mixture into an 11x7 inch baking dish coated with cooking spray.
 Sprinkle 1/2 cup cheese over pasta mixture. 
Bake at 400°F for 15 minutes or until browned. 

Yield: 6 servings (serving size: 1-1/3 cups)

Nutritional information: 369 calories, 12.4g fat, 7.4g sat, 1.6g mono,
 1g poly), 23.2g protein, 43g carbo, 3.1g fiber, 44mg chol, 758mg sodium, 472mg
calcium