Bacon Mushroom Pasta Toss
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
6 boneless, skinless chicken tenders, cut into large slices
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Additional 1/2 tablespoon e.v. olive oil
4 slices thick cut bacon, diced into small pieces
1 1/2 cups fresh white mushrooms, stems removed, cut into medium slices
1 6 ounce can tomato paste
1 1/2 cups chicken broth
2 tablespoons half n half or cream
1/2 cup white wine ( I used chardonnay)
1 cup fresh basil, roughly chopped
1 teaspoon dried parsley
1 teaspoon dried basil
Salt & pepper, to taste
1/2 package whole wheat spaghetti noodles
Fresh parmesan cheese, to sprinkle
French baguette, sliced & buttered (optional)
Heat 2 tablespoons olive oil in LARGE saucepan over medium heat. Add onions and garlic, sautéing for a few minutes. Add chicken and cook until all sides are white, 5-8 minutes. Add wine and turn heat down to low. Stir in 1/2 of chicken broth and all of tomato paste, stirring until smooth. Add remaining chicken broth and half n half. Sprinkle a little salt and pepper, (not too much) dried parsley, and dried basil. Let mixture simmer, stirring occasionally while you cook the bacon.
In a small frying pan, cook bacon over medium heat until crispy, about 10 minutes. Drain and pat dry with a paper towel. Add bacon to the sauce mixture. Add mushrooms and fresh basil to the sauce, stirring gently as to not crush the mushrooms.
Let simmer while you cook the pasta noodles according to package directions. Once they are done, drain and toss with 1/2 tablespoon extra virgin olive oil. Arrange noodles on plates and spoon sauce over the top. Grate some fresh parmesan over top. Serve with a fresh salad and yummy bread. Enjoy!!!
Prep Time: 15 minutes
Cook Time: 15 minutes
6 boneless, skinless chicken tenders, cut into large slices
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
Additional 1/2 tablespoon e.v. olive oil
4 slices thick cut bacon, diced into small pieces
1 1/2 cups fresh white mushrooms, stems removed, cut into medium slices
1 6 ounce can tomato paste
1 1/2 cups chicken broth
2 tablespoons half n half or cream
1/2 cup white wine ( I used chardonnay)
1 cup fresh basil, roughly chopped
1 teaspoon dried parsley
1 teaspoon dried basil
Salt & pepper, to taste
1/2 package whole wheat spaghetti noodles
Fresh parmesan cheese, to sprinkle
French baguette, sliced & buttered (optional)
Heat 2 tablespoons olive oil in LARGE saucepan over medium heat. Add onions and garlic, sautéing for a few minutes. Add chicken and cook until all sides are white, 5-8 minutes. Add wine and turn heat down to low. Stir in 1/2 of chicken broth and all of tomato paste, stirring until smooth. Add remaining chicken broth and half n half. Sprinkle a little salt and pepper, (not too much) dried parsley, and dried basil. Let mixture simmer, stirring occasionally while you cook the bacon.
In a small frying pan, cook bacon over medium heat until crispy, about 10 minutes. Drain and pat dry with a paper towel. Add bacon to the sauce mixture. Add mushrooms and fresh basil to the sauce, stirring gently as to not crush the mushrooms.
Let simmer while you cook the pasta noodles according to package directions. Once they are done, drain and toss with 1/2 tablespoon extra virgin olive oil. Arrange noodles on plates and spoon sauce over the top. Grate some fresh parmesan over top. Serve with a fresh salad and yummy bread. Enjoy!!!
