Bacon and Tomato Pasta Stir Fry

Submitted by Nancy Ness


6 oz. (2 cups) uncooked bow tie pasta (farfalle)

4 slices bacon, cut into 1/2-inch pieces

2 boneless skinless chicken breast halves, cut into thin strips

1 cup fresh baby carrots, halved lengthwise

¼ cup water

2 cups Frozen Sugar Snap Peas

1½ cups halved cherry tomatoes

½ teaspoon garlic-pepper blend

½ teaspoon salt

6 tablespoons shredded fresh Parmesan cheese


Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat large nonstick skillet over medium heat until hot. Add bacon; cook and stir 4 to 6 minutes or until browned and crisp. Remove bacon from skillet. Reserve 1 tablespoon bacon drippings in skillet. Add chicken; cook and stir 3 to 5 minutes or until browned. Add carrots and water; cover and cook 3 minutes.

Add sugar snap peas, tomatoes, garlic-pepper blend and salt; mix well. Cover; cook 3 to 5 minutes or until vegetables are tender and chicken is no longer pink in center, stirring occasionally.

Stir in cooked pasta, bacon and 4 tablespoons of the cheese; cook and stir until thoroughly heated. Sprinkle with remaining 2 tablespoons cheese.