8 ounces uncooked elbow macaroni (or whole wheat pasta) 3 slices applewood-smoked bacon 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces 1 tablespoon canola oil 1 tablespoon all-purpose flour 1 1/2 cups fat-free milk 1/3 cup Greek yogurt 3/4 cup (3 ounces) shredded six-cheese Italian blend (more if desired) 1/4 t ranch seasoning mix 1 small clove garlic, minced 1/2 teaspoon chopped fresh dill (more if desired) salt to taste Cooking spray 1/2 cup (2 ounces) shredded colby-Jack cheese

1. Cook pasta according to package directions, drain. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done. 3. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and yogurt, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, ranch mix, garlic, dill, and salt, stirring until cheese melts. Stir in pasta and chicken. 4. Preheat broiler. 5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.