Chicken Pasta Carbonara

2-1/2 cups uncooked mostaccioli

3 Boneless Chicken Breasts
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions:

Bake Chicken and when cool, cut into bite size pieces.

Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.

Using a slotted spoon, remove to paper towels to drain.

Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted.

Drain mostaccioli; add chicken and pasta to cream mixture.

Stir in the bacon, mushrooms and cheese; heat through.

Remove from the heat.

Sprinkle with green onions.

Yield: 4 servings.

Shared by Carol Zerilo