Orexa farfalle with chicken and bacon

Ingredients

    1 tablespoon olive oil
    1 head garlic
    1 pound uncooked bacon
    2 boneless, skinless chicken breasts
    1 small onion, diced
    1/4 cup dry white wine
    1 cup whole milk
    2 tablespoons flour
    1/4 cup heavy cream
    4 ounces cream cheese
    1/2 cup grated parmesan cheese, plus more for serving
    1 cup shelled spring peas
    1 pack farfalle (bow tie) OREXA pasta, cooked according to package
    Sea salt and cracked black pepper to taste

Instructions

Preheat the oven [a toaster oven is best if you've got it] to 400 degrees F (200 C). Take the head of garlic and use a serrated edge knife to slice off the top just enough that you're exposing the garlic cloves a bit. Place the garlic on a piece of foil and drizzle with olive oil (about a tablespoon), then wrap foil around the head and place it on a small baking tray. Roast it in the oven for 30 to 35 minutes until the garlic feels really soft. when you press on the outside. Let it cool, then gently squeeze the bulb and the cloves of garlic should pop right out. Place the cloves in a small bowl and mash with a fork, then set aside.
In a large skillet with lid, cook bacon over medium high heat until crispy then remove to a paper towel lined plate and set aside. Add the chicken breasts to the pan, cover with a lid, and let them cook in the bacon grease for 3 to 4 minutes per side or until the internal temperature reaches 165 degrees F (75 C) and no pink remains. Remove chicken from skillet to a cutting board, chop into bite size pieces, then place it in a dish and cover to prevent it drying out and set aside also.
Add the onion to pan and saute for 2 to 3 minutes until translucent. Now add the roasted garlic and pour in the white wine to deglaze the pan. Stir to loosen anything stuck to the pan and allow the wine to mostly evaporate, then reduce heat to lowest setting.
Whisk milk and flour in a small glass or bowl until smooth then poor into pan while stirring. Continue stirring until the sauce begins to thicken slightly, then add in cream, parmesan, and cream cheese and stir until evenly melted. Season sauce to taste with salt and pepper.
 Add the peas, chicken, and pasta to the pan and stir over medium high until everything is heated through. Crumble bacon into pasta and serve hot with additional parmesan on top if desired.