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1 (7-ounce) can chipotle chiles in adobo sauce
\n1 T. butter
\n1 cup chopped red bell pepper
\n1\/2 cup diced Canadian bacon (about 2 oz.)
\n1 cup thinly sliced green onions
\n2 T. all-purpose flour
\n1 tsp. chili powder
\n1\/2 tsp. salt
\n1\/2 tsp. ground cumin
\n2 1\/4 cups 2% reduced-fat milk
\n2 cups (8 oz.) shredded reduced-fat sharp cheddar cheese, divided
\n2 T. chopped fresh cilantro
\n8 cups hot cooked farfalle (bow tie pasta) or other short pasta
\nCooking spray<\/p>\n
Preheat oven to 400\u00b0. Remove 1 tsp. 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; saut\u00e9 4 minutes. Add onions; saut\u00e9 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\u00b0 for 15 minutes or until browned.<\/p>\n
Yield: 6 servings (serving size: 1 1\/3 cups)
\nCalories: 369
\nFat: 12.5g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (7-ounce) can chipotle chiles in adobo sauce 1 T. butter 1 cup chopped red bell pepper 1\/2 cup diced Canadian bacon (about 2 oz.) 1 cup thinly sliced green onions 2 T. all-purpose flour 1 tsp. chili powder 1\/2 tsp. salt 1\/2 tsp. ground cumin 2 1\/4 cups 2% reduced-fat milk 2 cups (8 oz.) shredded reduced-fat sharp cheddar cheese, divided 2 T. chopped fresh cilantro 8 cups hot cooked farfalle (bow tie pasta) or other short pasta Cooking…<\/p>\n