Chicken And Bacon Bow Tie Pasta Casserole
2 pounds hickory smoked bacon
2 10-ounce jars Classico Sun Dried Tomato Pesto
1 15-ounce can diced tomatoes with liquid
1/2 cup bacon grease or olive oil
3 large boneless, skinless chicken breasts
2 packages sun dried tomatoes
2 10-ounce jars Classico Basil Pesto
1/3 to 1/2 cup prepared minced garlic
Tomato sauce, as needed to thin
2 pounds bow tie pasta
Fry bacon crisp. Crumble and set aside. Reserve ½ cup of drippings.
Dice sun dried tomatoes. Add to saucepan, add water to cover, bring to a boil then reduce heat and simmer for 20 minutes. Save liquid.
Rub chicken breasts with olive oil, then bake or grill until browned. When cooled, dice and set aside.
Add all ingredients except the pasta to large crock or stew pot. Simmer for a minimum of 2 hours. Add tomato sauce as needed to desired consistency.
Cook and drain pasta to package directions. Mix sauce and pasta.
It is always tastier the second day. If possible, make the day before and allow the flavors to meld overnight in the refrigerator. Reheat the next day and serve with a nice tossed green salad and crunchy garlic toast.