Ingredients
-
6
-
2
-
1
-
2
-
10
-
1
-
3 - 4
-
2
-
2
-
2
-
1
-
1
-
2
-
1/2
-
1
Directions
Smokey Bacon Chicken Pasta, I made this up the other night and was told by my chef husband, that it was restaurant quality , I made this up the other night and was told by my chef husband, that it was restaurant quality
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Steps
|
1
Done
|
Cook Bacon Till Crisp Set Aside. |
|
2
Done
|
Cook Pasta Till Slightly Under Done Set Aside. Reserve 1/4 Cup of Cooking Liquid. |
|
3
Done
|
in the Olive Oil Saute Mushrooms Till Golden, Halfway Before They Are Done Add Onions, Then Garlic For Last Minute. |
|
4
Done
|
While the Mushrooms, Garlic, Onion Mix Is Still Hot, Add Baby Spinach, and Stir Till Wilted. Remove from Pan. |
|
5
Done
|
Add Butter to Pan and Stir in Flour and Paprika, Cook Till Flour Loses Its Rawness. |
|
6
Done
|
Add Chicken Stock and Cook and Stir Till Thick. |
|
7
Done
|
Add Cream and Cook For About 10 Min or Until Reduced by About Half. |
|
8
Done
|
Now Season With Pepper. |
|
9
Done
|
Add Cheeses, Sundried Tomatoes, , Cook and Stir Till Smooth. |
|
10
Done
|
Now Add Mushroom Mixture. |
|
11
Done
|
Next Add Shredded Chicken, and Bacon Crumbled. |
|
12
Done
|
Lastly the Pasta, If Too Thick Thin With a Bit of Reserved Pasta Cooking Water. |
|
13
Done
|
Serve With Extra Parmesan Cheese. |
