1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
3 cups bow-tie pasta
1 can Italian-style diced tomatoes, undrained
4 oz. cream cheese, cubed
3 slices cooked bacon, crumbled
1/2 cup water
1/4 tsp. pepper
3 tbsp. grated parmesan cheese
Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large skillet on medium heat for five to six minutes or until done, stirring occasionally (chicken is done at 165ºF internal temperature).
Add tomatoes, cream cheese, bacon, and pepper; mix well. Cook three minutes or until cream cheese is completely melted and chicken mixture is heated through, stirring frequently.
Drain pasta; place in large bowl. Add chicken mixture and stir. Sprinkle with parmesan.