3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese (or sub 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 5 to 6 minutes or until done, stirring occasionally. Add all remaining ingredients except parmesan; mix well. Cook 3 minutes or until Neufchatel is completely melted and chicken mixture is heated through, stirring frequently.
Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with parmesan.