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.
Enjoy!
Lindy
