Ingredients :
- 4 cup uncooked bow-tie (farfalle) pasta (8 oz)
- 9 oz Green Giant Simply Steam frozen baby sweet peas
- 8 slice bacon
- 1 large Vidalia sweet onion, chopped
- 8 oz sliced baby portabella mushrooms
- 2 cup shredded deli chicken
- 1 Alfredo pasta sauce (2 jars)
- 1 cup grated parmesan cheese
Method :
- 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.
- 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.
- 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.
- Bake uncovered 20 minutes or until cheese is melted.
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