SPINICH AND BACON PASTA TOSS
1 LB WIDE EGG NOODLES
3/4 CUP ZESTY ITALIAN DRESSING
1 LB BONELESS SKINLESS CHICKEN BREAST (CHOPPED)
1 PT CHERRY TOMATOES
1 BAG FRESH BABY SPINACH
1 CUP SHREDDED MOZZARELLA CHEESE (DIVIDED)
1/4 CUP BACON (CRUMBLED)-ABOUT 8 SLICES
COOK: NOODLES AS DIRECTED(RESERVE 1/2 THE COOKING WATER WHEN YOU DRAIN THE NOODLES)
MEANWHILE: HEAT DRESSING IN SKILLET ON MEDIUM HEAT. ADD CHICKEN:COOK 5 TO 7 MIN OR UNTIL COOKED THROUGH. ADD TOMATOES;COK 1 MIN STIR IN NOODLES AND RESERVED COOKING WATER. REMOVE FROM HEAT
ADD :SPINACH, 1/2 CUP OF CHEESE AND BACON. TOSS LIGHTLY TO COMBINE.. SPRINKLE WITH REMAINING CHEESE


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