Baked Chicken-Bacon Alfredo

16 oz. penne or bowtie pasta
1 recipe Guiltless Alfredo Sauce (1 16-oz. jar would work in a pinch)
3 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Preheat oven to 350.
Prepare pasta according to package directions.
While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

Guiltless Alfredo Sauce

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender.

Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.

Label: Defrost, if you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you're cooking it from the freezer, bake at 400 for about 90 minutes.

Serve with a green salad and breadsticks.