Chicken, Bacon & Provolone Alfredo Pasta Bake

Chicken, Bacon & Provolone Alfredo Pasta Bake 12 oz bacon, cooked and crumbled, divided 8 oz mushrooms, sliced 1 onion, chopped 8 oz bow tie pasta noodles (or whatever kind you want) 1 cup frozen peas 2 cups cooked chicken, chopped 2 (15 oz) jars alfredo sauce 1/2 cup parmesan cheese sliced provolone Chop bacon into small pieces and cook in a skillet. Remove from skillet and drain on paper towels. Reserve 2 Tbsp of the bacon grease in skillet to cook veggies in. Cook mushrooms and onions for 5 minutes. Meanwhile, boil noodles until al dente. When their are 3 minutes left for the noodles, add the frozen peas to the pasta water. Drain noodles and peas. In a large bowl combine: mushroom/onion mixture, pasta and peas, chicken, alfredo sauce, half the bacon, and parmesan cheese. Pour pasta mixture into a greased 13×9 pan. Top with the rest of the bacon and the provolone cheese slices. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Serve with something green