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