3/24/2009

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.

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