Ingredients
1 cup uncooked bow tie pasta2 bacon strips, diced1/3 cup sliced fresh mushrooms2 tablespoons chopped onion1 garlic clove, minced1 cup diced cooked chicken1/2 cup frozen peas, thawed1/2 cup condensed cream of chicken soup, undiluted1/3 cup 2% milk1 tablespoon prepared mustard2 teaspoons honey1/2 teaspoon dried parsley flakes1/8 teaspoon salt, optional1/8 teaspoon pepper2 teaspoons grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
