Chicken Penne with Smoky Chili

12 oz. uncooked penne pasta
1 1/2 tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts – cut in strips or cubed
1/2 chopped onion
1 tsp minced garlic
2 cups Alfredo sauce (I used Ragu)
1 tbsp chipotle in adobo sauce (I used more because we like spicy)
2 tsps chili powder
2 tsps maple syrup ( I used Log Cabin but I think you could really leave it out)
1/2 tsp salt
8 slices bacon (I used real bacon bits)
2 tbsp chopped fresh cilantro (didn’t use this – I hate to bite into cilantro)

1. Cook penne pasta. Drain.
2. Heat oil and cook chicken until done. Remove to plate and reserve.
3. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes. Add garlic and cook for 30 seconds. Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook at med-high until bubbly. Stir in chicken.
4. Place the pasta in the pot and stir in the Alfredo and chicken mix. Spoon pasta onto a large serving platter and garnish with the bacon and cilantro