I got this recipe from a friend (Thanks, Sheena!) and finally tried it out. Everyone loved it! The flavors all blend together really well. I will definitely make this one again!
4 slices of bacon
4 small boneless skinless chicken breasts, halved
2 cups penne pasta
1 cup chive and onion cream cheese spread
1 1/4 cup chicken broth
1/2 cup grape/cherry tomatoes, halved2 green onions, chopped
Wrap 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium heat. (I also lightly coated the bottom of skillet with olive oil.) Add chicken; cover. Cook 5 to 7 minutes on each side or until chicken is done. Remove from skillet; cover to keep warm. Discard any drippings remaining in skillet.
Cook pasta according to directions. Cook cream cheese and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with a whisk. Stir in tomatoes and onions. Cook 2 minutes or until heated through, stirring occasionally.
Drain pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.
* Sheena's recipe called for only 1/2 cup chive and onion cream cheese, and 3/4 cup chicken broth, but I added more since we like it saucy!
* Very tasty with a tossed spinach salad. Yum!