Chicken pasta with bacon and mushrooms

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The table was silent.  Ol’ Blue Eyes and my punks LOVED this dinner tonight.  I have to say, it was pretty yummy, so I thought I better share it with all of you.  I adapted this from two of The Pioneer Woman’s recipes.  If you make it, let me know what you think.

Since I fly by the seat of my pants around here, I didn’t take a beginning picture of all the ingredients.  So we’re gonna jump right in and start cookin.

To begin,  flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown on both sides. Remove to a plate and set aside.

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Cook pasta according to package directions.  Don’t forget to add a few chicken broth granules to your water.

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Throw bacon, green onion and garlic into pan with just enough broth to begin to deglaze the pan. Cook until bacon is done.

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Add mushrooms and parsley.

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Cook until tender.

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Reduce heat and pour in 1 c. chicken broth, heavy cream, half and half and parmesan cheese. Stir and allow to bubble and thicken for a few minutes.

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Toss into the cooked and drained pasta.

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Serve with chicken breasts and sprinkle the top with grated parmesan.

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Seriously, you’ve got to make this.  It was really, really good!!!

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