Wednesday, January 12, 2011
Any glance at our weekly menus will show that we rather like chicken and pasta dishes around our house. Throw in a little bacon to the mix and you've got a hit all around. Thanks to my friend Tami for the recipe for this tasty dish!
8-ounces bacon, cooked and crumbled (I cooked the whole package and saved the rest for garnishing)
1 lb. pasta (bow-tie or rotini)
1 Tbs. butter
12-ounces chopped mushrooms, use a variety if possible
1 onion, chopped
1 Tbs. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chicken stock
2/3 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 Tbs. chopped fresh parsley
Directions: Cook and crumble bacon, set aside. Cook pasta in a large pot, according to package directions. Drain and set aside.
Melt butter in a large skillet over medium-high heat. Add mushrooms, onions, garlic, salt, and pepper.