• 1 lb wide egg noodles, uncooked
• 3/4 cup reduced-fat Italian salad dressing
• 1 lb boneless skinless chicken breast, chopped
• 1 pint cherry tomatoes, halved
• 1 (6 ounce) bag fresh baby spinach leaves (~4 cups)
• 1 cup shredded low-moisture part-skim mozzarella cheese, divided
• 8 slices crisp cooked bacon, crumbled

Step by Step:

• Cook noodles as directed on package.
• Drain, reserving 1/2 cup of cooking water.
• Meanwhile, heat dressing in large skillet on medium heat.
• Add chicken; cook and stir 5-7 minutes, or until cooked through.
• Add tomatoes; cook 1 minute, stirring occasionally.
• Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
• Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine.
• Sprinkle with remaining 1/2 cup cheese.

Yield: 8 servings