ounces corkscrew shaped pasta, cooked according to package directions
slices JENNIE-O® Turkey Bacon, cooked as specified on the package
medium ripe tomatoes, cut into chunks
tablespoon chopped fresh thyme
clove garlic, minced
cup fat-free mayonnaise
cup light sour cream
tablespoons chopped chives, divided
cups chopped romaine hearts
In large bowl, combine cooked pasta with milk; set aside.
Preheat a nonstick skillet or electric griddle over medium heat (375°F). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently.
Drain on paper towels. Add tomatoes, thyme and garlic to pan and toss until warmed through.
Chop bacon into bite-size pieces; set aside 1/4 cup for garnish.
Toss remaining bacon and tomato mixture with pasta.
Mix mayonnaise, sour cream and 3 tablespoons chives with pasta until evenly combined. Add lettuce; toss again to coat. Garnish with reserved bacon and remaining 1 tablespoon chives.