Spinach and Bacon Pasta Toss

• 1 lb wide egg noodles, uncooked
• 34 cup kraft light done right zesty reduced-fat Italian salad dressing
• 1 lb boneless skinless chicken breast, chopped
• 1 pint cherry tomatoes, halved
• 1 (6 ounce) bagfresh baby spinach leaves (4 cups)
• 1 cup kraft shredded low-moisture part-skim mozzarella cheese, divided
• 8 slices oscar mayer crisp cooked bacon, crumbled

1. Cook noodles as directed on package.
2. Drain, reserving 1/2 cup of cooking water.
3. Meanwhile, heat dressing in large skillet on medium heat.
4. Ass chicken; cook and stir 5-7 minutes, or until cooked through.
5. Add tomatoes; cook 1 minute, stirring occasionally.
6. Stir noodles and reserved 1/2 cup cooking water.
7. Remove from heat.
8. Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine.
9. Sprinkle with remaining 1/2 cup cheese.

egg noodles, italian salad dressing, chicken, cherry tomatoes, baby spinach, mozzarella cheese, oscar mayer

Taken from www.food.com/recipe/spinach-and-bacon-pasta-toss-259337 (may not work)