1. Cook 1 cup pasta per package instructions.
   

2. Cook the bacon in a large skillet. Remove. Crumble when cool.

3. Add veggies to the pan with bacon drippings and saute until just softened. Add the cooked chicken and heat through.
   

For the sauce

1. Melt 3 TSPB grass fed butter (or vegan butter) in a large skillet. Add 2 cloves of minced garlic and for for 2-3 mins. Add 3 TBSP Gluten Free flour and mix to make a rue. Stir in in 1-1/2 cups Almond milk very slowly, whisking to combine. Be sure to scrape the bottom and sides of the pan. Let the sauce simmer for 2 mins, stirring, to let thicken slightly. Add herbs to taste. I added 1 tsp each dried basil, parsley and oregano, salt and pepper and red pepper flakes.

2. Turn off the heat and add pasta, chicken and veggies to the sauce. Stir to combine. I added a handful of shredded Mozzarella cheese, but you could use dairy free cheese or omit for vegan/dairy free option. Add everything to an oven safe dish, top with 1/4 cup parmesan cheese if desired. Bake in the oven 20 mins, then switch to broil from 5 mins, rotating the dish halfway through to give it a nice golden layer on the top.

3. Sprinkle with fresh chopped basil and green onions and serve.