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 tsp. dried parsley flakes
1 tsp.n minced garlic
6 to 8 drops hot pepper sauce
1/2 tsp. salt, optional
1/3 Cup grated Parmesan cheese
1/4 Cup sliced green onions
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.