- 1/2 pound whole wheat bow-ties
- 4 slices bacon, cut into thin slices
- 2 (6-ounce) boneless skinless chicken breasts, cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, low fat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 2 cups cheese, shredded part-skim Mozzarella
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Cook whole wheat pasta according to package instructions and set aside.
Heat a large, deep skillet over medium-high heat and sauté bacon until crispy, about 6 to 7 minutes. Strain bacon on a plate covered with a paper towel; set aside.
Sprinkle chicken cubes with salt and pepper. Sauté in the same pan with the hot bacon grease and cook until chicken is browned and cooked through, about 7 to 9 minutes, stirring occasionally. Remove chicken from pan and set aside.
Add flour and butter to the hot pan and whisk until smooth, about 1 minute. Slowly pour in the milk and whisk in all spices (garlic powder through dill.) Bring to a boil, then reduce heat to simmer. Whisk until mixture becomes thick, about 4 to 5 minutes.
Remove white sauce from the heat and stir in shredded cheese. Heat on low, stirring frequently, until cheese is fully melted.
Return cooked pasta, cooked chicken and half of the reserved bacon to the pot and heat until warmed through. Serve with remaining cooked bacon on top.