Bacon Chicken Bake

• 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

1. Heat oven to 350F.
2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
3. Cook pasta as directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to saucepan.
4. Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels.
5. Reserve drippings.
6. Crumble bacon; set aside.
7. Cook onion and mushrooms in bacon drippings over medium heat 5 minutes, stirring occasionally, until tender.
8. In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the cheese until blended.
9. Spread in baking dish.
10. Sprinkle with bacon and remaining 1/2 cup cheese.
11. Bake uncovered 20 minutes or until cheese is melted.

pasta, bacon, vidalia sweet onion, baby portabella mushrooms, deli chicken, pasta sauce, parmesan cheese

Taken from cookpad.com/us/recipes/346698-bacon-chicken-bake (may not work)