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Pasta with Creamy Mushroom-Bacon Sauce

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! 

 Click here for printable recipe.


The ingredients:


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.
 
  Cook until liquid mostly evaporates and mushrooms are tender, stirring occasionally (about 12 minutes).  Add chicken stock, cook 2 minutes more, stirring occasionally.  Remove from heat.  Add the cream, Parmesan, parsley, and bacon.
 
Stir until cheese is incorporated.  Toss in pasta and stir to combine.  Garnish with more fresh parsley and crumbled bacon if desired. 
 
Enjoy!
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