Spinach with bacon and pasta


 spinach_and_bacon_pasta_toss.jpg

Spinach with bacon and pasta
1 pkg. (16 oz.) wide egg noodles
3/4 cup   Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups  cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup   Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.

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