When I came across this recipe, I thought it would be a great blank canvas to work with. The ingredients were pretty basic but with just a little tweaking this recipe turned out great! Such an easy meal and was kid approved by an adorable 2 and 3 year old. 🙂 Not only was the dish easy to make, I made it while hubby and friends ripped out the horrid linoleum in our kitchen, now that’s pretty easy! Dinner was done in 30 minutes and all the workers were fed.

Enjoy!

Creamy Chicken, Bacon and Tomato Pasta

Ingredients

1 lb Farfalle (bowtie) pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 slices bacon
1 shallot minced (or 1/2 small onion)
2 cloves of garlic minced
1 (19 ounce) can Italian-style diced tomatoes, undrained
1 8 oz package Philadelphia Brick Cream Cheese, cubed
1/2 cup water
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 teaspoons Mrs. Dash or Italian Seasoning
1/2 teaspoon dried dill
3 tablespoons Grated Parmesan Cheese

Directions
1.Cut bacon into small pieces and fry in large pan until crisp, use a slotted spoon to remove bacon from pan, leaving fat in pan.
2.Cook pasta as directed on package.
3.Meanwhile, cook chicken in the same skillet bacon was cooked in on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add shallot and garlic, saute 2-3 minutes until they are softened. Season with Salt, Pepper, Mrs. Dash, Italian Seasoning and dried dill. Next add canned tomatoes and cream cheese. mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Thin with water as necessary. (you may not need the whole 1/2 cup just start with a little). Next add bacon to sauce. Check for seasonings, adjust with salt and pepper as necessary.
4.Drain pasta; Add to pan with sauce and stir in parmesan cheese to combine. Serve.