Recipe Creamy Bacon Chicken Mostaccioli

[The Late Night Gourmet]

This is an easy recipe that allows a fair amount of customization.

Ingredients

6 strips thinly-sliced bacon
1/2 onion, diced
1-2 garlic cloves, diced
1-1/2 pounds chicken brest, cut into chunks
8 ounces mushrooms, sliced
1 can 28 ounces San Marzano tomatoes
1/4 cup fresh basil, chopped
1 cup half-and-half
1/2 cup parmesano reggiano cheese, grated, plus more for serving
1 pound mostaccioli, cooked al dente

Directions

1. Cut bacon into pieces, and cook in a large pan on medium heat until the fat is rendered. When bacon is crispy, remove from pan and set aside on a paper towel. Add onion to the pan, and cook until fragrant. Add garlic, and heat until lightly browned.

2. Add chicken and heat until cooked through. Add mushrooms and heat until softened. Remove chicken from pan and set aside. Don't worry about getting the vegetable pieces out of the pan.

3. If tomatoes aren't diced, chop into chunks before adding to pan. Stir in basil. Lower the heat and cover for 45 minutes, stirring occasionally.

4. Add half-and-half and parmesano reggiano and heat for another 5 minutes. Stir in pasta until fully coated. Serve with a sprinkle of parmesano reggiano.