Chicken & Mushroom Penne Pasta

We are getting closer to mushroom hunting, picking, mushrooming season, so if this is a a keeper, keep it in mind.   Looks like an easy weeknight meal without many ingredients.

1 Tbs. cornstarch
1 cup fat-free reduced-sodium beef broth
2 Tbs. balsamic vinegar
6 slices bacon, cut into 1-inch pieces
1 1/2 lb boneless skinless chicken breasts, cut into strips
1 1/2 tsp Italian seasoning
3/4 l/b sliced fresh mushrooms
1/3 cup chopped Italian parsley, divided
2 1/2 cups penne pasta, uncooked
1/2 cup shredded Italian 5 Cheese Blend

MIX  first 3 ingredients until blended

COOK and stir bacon in large skillet on medium heat until crisp.  Remove bacon from skillet with slotted spoon, drain on paper towels.  Discard all but 1 Tbsp drippings; reserve half in skillet.  Set remaining reserved drippings aside for later use.

ADD chicken to reserved drippings in skillet;sprinkle with Italian seasoning.  Cook 5 minutes or until chicken is evenly browned, stirring occasionally.  Remove from skillet

HEAT remaining drippings in skillet.  Add mushrooms; cook and stir 2 minutes.  Return chicken and bacon to skillet along with the broth mixture and 1/4 cup parsley; cook 10 min. or until chicken is done and sauce is thickened, stirring frequently.  Meanwhile, cook pasta as directed on package, omitting salt.

DRAIN pasta.  Add to ingredients in skillet, cook and stir 1 min.  Top with cheese and remaining parsley.

Tupps Tidbits: use your largest skillet since the pasta gets added at the end

This created many of dishes, I did not like the flavor at all, and the the bacon made it very greasy. Tupps thought it was "OK" at best.  It definitely needs more spice, maybe garlic if we ever tried it again.  This is NOT a keeper in our house!

Where did we find this one?     www.kraft.com