FOUR CHEESE CHICKEN SPINACH AND BACON BOW TIE PASTA RECIPES

Steps:

• In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl.
• Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon.
• Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute.
• Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute.
• Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom.
• Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken.
• Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.

Steps:

• Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1-1/4 cups juice; set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat., Drain pasta; add the sauce and reserved tomatoes. Stir in cheeses and parsley. Transfer to a greased 3-qt. baking dish (dish will be full). Bake, uncovered, at 375° for 30-35 minutes or until bubbly.