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Ingredients:

8 ounces uncooked elbow macaroni
1 slice applewood smoked bacon
8 ounces boneless skinless chicken
breast halves , cut into 1/2 inch pieces
1 tablespoon canola oil
1 tablespoon flour
1 1/2 cups fat-free milk
1/3 cup 45% reduced sodium, 98% fat-free cream of mushroom soup , undiluted
3/4 cup shredded six-cheese italian blend cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/8 teaspoon salt
cooking spray
1/2 cup shredded Monterey Jack-Colby cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sautÈ 6 minutes or until done.

3. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155∞. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

4. Preheat broiler.

5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

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