Chicken Farfalle

I wanted to use extra grilled chicken breasts in a creamy pasta dish.

• Ready In: 1 hr
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 12  ounces  grilled chicken breasts, sliced into bite size pieces
• 6  ounces farfalle pasta
• 2  tablespoons butter
• 1⁄2 cup sweet onion, chopped
• 3  garlic cloves, minced
• 1  tablespoon flour
• 1 1⁄4 cups 2% low-fat milk
• 3⁄4 cup parmesan cheese, freshly grated
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon pepper
• 14  ounces  diced tomatoes with basil, garlic and oregano
•  cooking spray
• 1⁄4 cup  breadcrumbs
• 2  tablespoons parmesan cheese

Directions

1. Cook farfalle "al dente" according to directions on box.
2. Melt 1 tablespoon of butter in a medium heavy saucepan over medium heat. Add onion and garlic and saute for 5 minutes until tender. Add flour, cook 30 seconds, stirring constantly. Gradually add milk stirring frequently til bubbly. Remove from heat. Stir in Italtian seasoning, 1/4 cup of Parmesan cheese and pepper.
3. Preheat oven to 350. Spray 11x 7 baking dish. In a large bowl combine farfalle, sliced chicken, cheese sauce, 1/2 cup of Parmesan cheese and tomatoes. Spoon into baking dish.
4. On top sprinkle with 1/4 cup of bread crumbs, 2 tablespoons of cheese, and 1 tablespoon of butter cut into little pieces.
5. Bake @ 350 for 30 minutes or until heated thoroughly.