12 oz penne pasta, dry
1/4 lb bacon (4 slices,) chopped
1 lb chicken breasts, chopped
salt and pepper
1 can quartered artichoke hearts, drained and chopped
1/4 C julienned sun-dried tomatoes
5 oz fresh spinach

For the Creamy Garlic Sauce:
2 T extra virgin olive oil
2 T butter
4 cloves garlic, minced
1/4 C flour
1-1/2 C milk (I used 2%)
1-1/2 C chicken broth
salt and pepper
3/4 C grated parmesan cheese
2 tsp Italian seasoning
1 tsp garlic powder