Chicken and Bacon Rigatoni


--1 1/2 cups of cooked chicken cut up into bite size pieces. (Leftover chicken works great)
--1 small onion (or 1/2 medium) finely chopped.
--2 cloves fresh garlic pressed or minced.
--4-5 pieces of bacon, fried until crispy and cut into bit size pieces.
--1/2 to 3/4 cup of dry white wine (or chicken stock)
--1 jar store bought Alfredo sauce (or feel free to make your own)
--1/2 to 3/4 cup milk
--3/4 to1lb Rigatoni pasta
Parmesan cheese (or other cheese of choice) for topping.


-- Prepare the pasta according to directions
--Coat the bottom of a skillet with oil of choice (I use Smart Balance) and heat on medium. 
--Sautee onion over the medium heat until translucent, add garlic and chicken pieces.  Season with preferred seasonings.
--Continue cooking until chicken is browned. 
--Deglaze the bottom of the pan with the white wine (or chicken stock) and simmer over medium to medium low heat until the liquid has evaporated.
--add in the bacon pieces.
--Add the jar of Alfredo sauce (You may not need it all...I used a 1/2 jar I had leftover in the refrigerator)
--lower heat a bit. If sauce is too thick, add some milk to thin it out a bit. I poured about 1/2 cup into my left over Alfredo sauce jar, closed it, shook it up a bit and used that to get the milk and a bit more of the sauce out as well.
--Lower heat  to a simmer and let all the flavors meld together for about 5-10 minutes, stirring ocassionally. 
--Layer the pasta in a dish and top with sauce.
--Top with grated cheese.