I used chicken I had originally cooked in the crock pot and cut/shredded it, and put it into this meal. The basic idea is from the Wandering Chopsticks blog, and I altered it slightly. The dish turned out delish!
1 box penne pasta
4 chicken breasts or 1 rotisserie chicken, cooked and diced or shredded
8 strips of bacon (I used turkey bacon), diced into small pieces
1 28-oz can of diced tomatoes (or two smaller cans)
3-4 cloves of garlic, minced (I dumped in some already-minced garlic from a jar, which made this extra easy)
two splashes of balsamic vinegar
spoonful of sugar
a few grinds from McCormick's Italian Herb Grinder
Cook the pasta according to the directions on the box.
In a large pan, saute the bacon until browned and crispy. Drain the fat and put bacon on a paper towel to soak up the excess. Saute the garlic in a little olive oil, then add the tomatoes, chicken, balsamic vinegar, sugar, and the Italian herbs. (I don't add salt b/c there is already salt in the herb grinder)
Let the sauce simmer for about 20 minutes. It will be thick with the tomatoes and chicken. Toss sauce with pasta and mix in the bacon. It's scrumptious!