While DH enjoys pasta, he gets tired of the same noodle style quickly. I am a spaghetti girl through and through, but baby: this one's for you!

1 jar Light Alfredo Sauce
1 can cream of mushroom or cream of chicken soup (reduced sodium)
1/3 C. sour cream
1 tsp. garlic powder
3 T. milk
8 oz. button mushrooms, sliced thin
6 slices of turkey bacon, cooked til crispy, then crumbled
1 medium to large chicken breast, cut into strips
1/2 tsp. each garlic salt, dry minced onion, and oregano
1 lb. rotini pasta, cooked as directed on the box
1/4 lb. mozarella cheese, shredded
1 tsp. parsley

Preheat oven to 375.

In small non-stick pan, spray with cooking spray and sauteed mushrooms over a medium high til they are tender.

In 13x9" baking dish, combine jar of alfredo sauce, cream of mushroom/chicken, sour cream, and milk. Crumble turkey bacon, add mushrooms and cooked pasta, stir well.

In medium fry pan, spray with cooking spray and add chicken and spices. Coat well. Cook on medium for 6-10 minutes, when juices run clear turn to to a high heat and lightly brown. Cool and rough chop the chicken, add to pasta mixture, top with cheese, then with parsley.
Bake for 10-15 minutes or til cheese is fully melted.
Yield = 4-6 servings
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