Preheat oven to 350ºF.

Pasta-
Bring 12 cups of water to a boil with the salt. Cook the pasta as per the package directions, then drain and let cool.

Bacon-Lay the bacon in an unheated, large pot (no oil) over medium-high heat. Cook for 3 minutes until golden, then turn and cook the other side for 2 minutes or until golden.

on a paper towel-lined plate then chop into ½ inch pieces. Discard the bacon fat in th

Cook chicken-Sprinkle the chicken with salt and pepper. Using the same pot over medium- high, melt the butter. Cook the chicken for 4 minutes on each side, then transfer to a plitl• Rest for 5 minutes and cut into ½ inch thick slices.

Tuscan sauce-

Melt the butter in the same pot, still on medium-high heat. Add the garic and cook for 20 seconds. Add the wine, stir, then simmer rapidly for 2 minutes or until mostly evaporated. Lower the heat to medium, add the flour and stir for 1 minute. Switch to a whisk. While whisking, slowly pour in the milk-the mixture will thicken. Once the flour and milk are combined, add the cream and chicken broth. Whisk until lump-free. Bring to a simmer and stir regularly with a wooden spoon for 4-5 minutes until the sauce is thick enough to coal the back of the wooden spoon.

Stir in the onion and garlic powder, salt, pepper, and two-thirds of both the parmesan and mozzarella. Once the cheese melts, the sauce should be thick and creamy.

Assemble and bake-

Stir in the spinach, chicken, sun-dried tomato, most of the bacon (reserve some for topping), and pasta. Pour into a 13 x 9 inch baking dish, sprinkle with the remaining parmesan, followed by the mozzarella and bacon. Bake for 25 minutes or until the cheese is melted and golden.

Serve-

Stand for 5 minutes before serving. Garnish with parsley, if desired.