Creamy Mushroom Pasta II

Creamy Mushroom Pasta

Creamy Mushroom Pasta

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*1 pound Box Mini Farfalle Pasta, make according to directions on box

*1 Pre-cooked Rotisserie Chicken, chicken cut into chunks

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Mushroom Mixture

*3 tablespoons Butter

*3-4 Tablespoons Extra Light Olive Oil

*8-9 Button/Bella Mushrooms, sliced

*1 medium-large Onion, diced

*1/4 teaspoon Red Pepper Flakes or to taste

*Freshly Ground Pepper, to taste

*Sea Salt, to taste

*1 Apple, grated

*1/4 cup cooking Wine or Apple Beer, add the end of sautéing the above

*10 slice Bacon, cooked and chopped, topping

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In a heated cast iron skillet or stainless steel skillet on medium heat, add the butter, olive oil and sauté mushroom mixture except for the bacon. Saute the mushroom for 5 minutes or so… until tender, then keep on a meduim-low temperature add the onions, red pepper flakes and saute for another 5 minutes or until onions are translucent.  Add the grated apple and saute 2 more minutes and add the cooking wine or apple beer.  Simmer 1 to 2 minutes. Stir in the cooked bacon and then add mushroom mixture to the sauce.  Salt and Pepper to taste.

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Sauce:

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*1 can (10 1/2 ounces) Cream of Mushroom Soup

*2 cups Plain Greek Yogurt

*1 cup Parmesan Cheese, grated

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In a sauce pan on medium-low heat. Add the above sauce ingredients and cook stirring constantly until warmed through, then add to the sautéed mushroom mixture and stir in the chicken.

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Serve the creamy mushroom sauce over cooked and drained pasta or stir in the drained cooked pasta with creamy mushroom sauce.

Creamy Mushroom Pasta Creamy Mushroom Pasta Creamy Mushroom Pasta

Creamy Mushroom Pasta

Enjoy!

Lindy

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