Ingredients
6slicesbacon
2tbspolive oil
1cuponion,minced
3lbschicken breast,skinless boneless, halves, cubed
½tspgarlic powder
salt and ground black pepper,to taste
3tbspsun-dried tomatoes packed in oil,drained and chopped
2tbsppesto sauce,prepared
½lbfresh spinach
8ozmascarpone cheese,(1 container)
2clovesgarlic,minced
1tbspdijon mustard,or more to taste
1lemon,juiced
½cupmilk
¼tspwhite pepper
½cupparmesan cheese,grated, plus 1 tbsp for sprinkling
16ozfarfalle bow tie pasta,(1 package)
Preparation
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes until evenly browned. Drain the bacon slices on paper towels. Crumble bacon when cooled.
Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil for about 5 minutes until onion is translucent.
Stir chicken into bacon and onion mixture and season with garlic powder, salt, and black pepper. Cook and stir for about 10 minutes until chicken is no longer pink inside and lightly browned outside.
Stir sun-dried tomatoes and pesto in a large skillet over medium heat for about 2 minutes until pesto gives off a little oil; stir in spinach and cook until wilted, stirring constantly.
Mix mascarpone cheese, garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook for about 5 minutes until smooth and bubbling, stirring constantly.
Stir in ½ cup of Parmesan cheese to mascarpone cheese mixture and cook for 2 to 3 minutes more until cheese has melted. Pour sauce over chicken and bacon mixture.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, for about 12 minutes until cooked through yet firm to the bite; drain.
Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with Parmesan cheese, or to taste.
Serve warm and enjoy.
