Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
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|Serving Size: 1 Serving (350g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 531 (47%)|
|Amt Per Serving||% DV|
|Total Fat 59g||79 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 106.5mg||33 %|
|Sodium 1104.1mg||38 %|
|Potassium 783.6mg||21 %|
|Total Carbohydrate 112.6g||33 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 106.9g|
|Protein 38.9g||56 %|
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Calories per serving: 1141
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