6 Slices of bacon
2 Tbsp. Olive oil
1 C. Minced onion
3 Lbs. Chicken breast, cubed
Â½ tsp. Garlic powder
3 Tbsp. Sun-dried tomatoes, drained & chopped
2 Tbsp. Pesto sauce
Â½ Lb. Fresh spinach leaves
8 Oz. Miceli's Mascarpone cheese
2 Cloves garlic, minced
1 Tbsp. Dijon mustard
1 Lemon, juiced
Â½ C. Milk
Â¼ tsp. White pepper
Â½ C. + 1 Tbsp. Miceli's grated Parmesan cheese
1 16oz. Package of farfalle (bow tie) pasta
Salt & pepper to taste
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes). Drain the bacon on paper towels and crumble when cooled. Heat olive oil in a large skillet over medium heat. Cook and stir crumbled bacon and onion in the hot oil until onion is translucent (about 5 minutes). Stir chicken into mixture and season with garlic powder, salt and black pepper, cooking and stirring until chicken is no longer pink inside and lightly browned outside (about 10 minutes). Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil (about 2 minutes). Add spinach and cook until wilted, stirring constantly.
Mix mascarpone cheese, 2 cloves of garlic, mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly (about 5 minutes). Stir in Â½ C. Parmesan cheese 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 until al dente (about 12 minutes).