Baked Chicken Bacon Alfredo

8 oz penne or bowtie pasta

1 recipe guiltless alfredo sauce

2 grilled chicken breasts, chopped

3/4 C cooked bacon

1 14oz jar marinated artichoke hearts, drained and chopped

1/2 C chopped green onions

1 C shredded mozzarella, divided

SAUCE:

2 C lowfat milk

1/3 C lowfat cream cheese

2 tbsp flour

2 tsp salt

1 tbsp butter

3 garlic cloves

1 C grated parmesan

Blend milk, cream cheese, flour, and salt. Process until smooth and set aside. In a non-stick pan, melt butter on med-high heat and add garlic. Let the garlic saute about 30 seconds.

Add milk mixture to pan. Stir constantly 3-4 minutes until it just comes to a simmer. Keep stirring a few minutes more until thickened. Remove from heat and add cheese. Stir and cover immediately.

Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 C mozzarella. Transfer to an 8x8 baking dish and sprinkle with remaining cheese. Cover with foil and make for 20 minutes until heated through.