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 2 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 (411g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 560 (64%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 143.9mg||44 %|
|Sodium 1520.5mg||52 %|
|Potassium 829.1mg||22 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 53.2g|
|Protein 24.7g||35 %|
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Calories per serving: 879
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