Creamy Chicken, Bacon & Tomato Pasta

Anything with bacon in the title gets an automatic trial from me. Something about that wonderful meat product makes my mouth water. I'm actually not a fan of just plain bacon most of the time, but put it in something, wrap it around another food, chop it up and sprinkle it on top and I'm in heaven! We made the recipe below with ease and relish. Only change Tyler said he would make (and Doug agreed) was to add more bacon. You couldn't taste it too much. Maybe we chopped it too small? Also, Doug and I think you can leave out the 1/2 cup of water it calls for because the sauce is plenty runny with the liquid from the diced tomatoes. We made the recipe fairly quickly, but you could go even quicker if you cooked the bacon the day before and then just heated it up and crumbled it on the pasta when you needed it. We cook our bacon on a cookie sheet in the oven (about 375 degrees for 18-20 minutes). As it was we had to wait a little while for the bacon was cooking so I just let the cooking pasta sit a while. 3 cups whole wheat farfalle (bow-tie) pasta, uncooked 1 lb boneless skinless chicken breasts, cut into bite size pieces 3 slices bacon, cooked, crumbled 1 can (14.5oz) Italian style diced tomatoes, undrained 4 oz cream cheese, cubed 1/2 cup water 1/4 tsp pepper 3 Tbsp grated Parmesan cheese Cook pasta. Meanwhile, cook chicken in large skillet on medium heat 5-6 minutes, or until done. Add next 5 ingredients; mix well. Cook 3 minutes, or until cream cheese is melted and mixed; stir frequently. Drain pasta, place in large bowl. Add sauce and mix lightly. Sprinkle with Parmesan and enjoy!

Serves: 4
Prep Time: 20 min
Total Time: 20 min

Recipe from www.KraftRecipes.com