Chicken Florentine Pasta

1/2 cup Italian salad dressing
1 tsp. dried Italian seasoning mix
6 boneless, skinless chicken breasts
16 ounce jar alfredo sauce (I ususally make my own)
10 ounce package frozen chopped spinach,
2 Tbsp. olive oil
12 oz. cooked farfalle (mini cause I like it)
Crumbled Bacon
1/2 cup grated Parmesan cheese

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Shred Chicken or cut into chunks. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained farfalle and spinach and sprinkle with Parmesan cheese and bacon. Serves 6

The last 2 minutes of pasta cooking add the frozen spinach so they cook together, then you can drain together and add the sauce and stuff. Serve with breadsticks! YUM-O