When life hands you bacon...

Oh wait, that's not how that saying goes...but Paul went grocery shopping and did hand me bacon! So, I decided to improvise a recipe, which ended up being pretty darn good! And of course, Paul was in heaven, because according to him, bacon makes anything better!

Chicken, Bacon & Mushroom Pasta
Recipe courtesy of me

Ingredients

• 1 lb. thin chicken breasts, cooked and cut into strips
• 1/2 lb. bacon, diced into small pieces
• 1/2 cup beef broth
• 1 cup milk, divided
• 8 large button mushroom caps, sliced
• 1 shallot, diced finely
• 3 garlic cloves, pressed or finely minced
• 3 tbs. flour
• 1 tbs. parsley flakes (or fresh)
• Salt
• Pepper
• Pasta or rice of your choice, prepared

Directions

• Heat heavy pan (I used Dutch Oven) over medium-high heat.
• Add bacon and cook until crispy.
• Remove bacon from pan and drain on paper towel.
• Leave bacon drippings in pan, add shallot & cook for 2-3 minutes until soft.
• Add garlic, cook 1 minute.
• Add mushrooms and cook for 2-3 min.
• Add beef broth, scraping up bacon bits on bottom of pan.
• In a separate bowl, mix flour with 1/4 cup of milk, whisking so it's lump free.
• Add the remaining 3/4 cup of milk to the pan, stirring in, then stir in the milk/flour mixture.
• Let mixture all come up to a low, slow boil and thicken.
• Season with salt & pepper to taste and add 1 tbs. parsley.
• Add 3/4 of the drained bacon bits & chicken strips into the sauce.
• Let it mix and all warm back up.
• Serve over your favorite pasta or rice, topping with remaining bacon bits for garnish.