Bacon Mushroom Chicken Pasta

By á-48467

Ingredients

• 1 box rigatoni pasta or similar
• 2-3 pieces of bacon, chopped
• 1/2 yellow onion finely diced
• 3 about 3 tablespoons garlic, minced
• 1 chicken bouillon cube
• 1 cup half and half
• 1 cup ricotta cheese
• 1 package fresh sliced baby bella mushrooms (about 4 cups)
• 2 cups diced cooked chicken (I used leftover rotisserie chicken)
• 1/2 cup grated parmesan cheese
• salt, pepper, dried thyme, dried italian herbs
• optional – sliced green onion to garnish

Preparation

Step 1

Get out a large skillet/saute pan and fry your bacon bits and render as much fat as possible from them
Scoop out the bacon pieces onto a paper towel to drain, and add your chopped onion and garlic to the bacon fat
While those are sweating, get a pot of salted water ready to boil for your pasta
Add your pasta to the boiling water and cook per box instructions
When the onions and garlic have softened, add in your mushrooms and season with thyme and salt and pepper
When mushrooms have softened a bit add your ricotta cheese, half and half, the bouillon cube- stir everything together
If sauce seems to thick ladle in some of the pastas cooking water to thin it out a bit before draining the pasta
Add cooked pasta, chicken, and bacon bits to the sauce and toss together parmesan and italian herbs
Garnish with something fresh and green like spring onions or fresh parsley and serve hot.