Bacon Chicken Bake

Need to get out of your usual pasta dinner rut? Check out this creamy bake made with bacon, veggies and chicken. ...MORE + LESS -

4 cups uncooked bow-tie (farfalle) pasta (8 oz)

1 1/2 cups frozen sweet peas

6 slices bacon

1 large sweet onion, chopped (1 cup)

1 package (8 oz) sliced fresh baby portabella mushrooms

2 cups shredded deli rotisserie chicken (from 2-lb chicken)

2 jars (15 oz each) Alfredo pasta sauce

1 cup freshly grated Parmesan cheese

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
2

Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings. Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
3

In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.
4

Bake uncovered 20 minutes or until cheese is melted.