| Prep time: | 15 Min |
| Cook time: | 15 Min |
| Ready in: | 30 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 1 (16 ounce) package dried penne pasta
* 1 tablespoon extra virgin olive oil, divided
* 1 cup chopped smoked bacon
* 2 cups sliced fresh mushrooms
* 3 tablespoons minced garlic
* 3 cups chicken stock
* salt and pepper to taste
* 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
* Bring a large pot of lightly salted water to a boil. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. Drain.
* In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
* Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
