Here's a recipe that I make quite often. It's really a good pasta recipe that is almost better the next day! I love the flavours in this pasta but what I really found interesting was the addition of the balsamic vinegar. I have to admit, the first time I made this, I only used 1/2 the amount of vinegar - I really was a little afraid of ruining my dish! But, don't be afraid! The depth of flavour this gives is really, really good. It's a great make ahead dish - so go ahead make the sauce, pop it in the fridge and add the pasta and cheese at the end - delish!!
Chicken Mushroom Pasta
Mix together and set aside 1 tbsp. cornstarch 1 c. low sodium chicken broth 2 tbsp. balsamic vinegar
In a skillet add in a cook until crisp and remove from pan - drain on paper towel. 6 slices bacon, cut into 1" piece
Leaving only 1-2 tbsp bacon grease in the skillet, add in 675 g. boneless, skinless chicken breasts cut into bite size pieces. Sprinkle with 1 1/2 tsp. Italian Seasoning Cook for about 5 minutes, until browned Remove from skillet and set aside
Add in bacon grease - 2-3 tbsp and cook for about 2-3 minutes 340g sliced mushrooms
Add back into the pan and cook for about 10 minutes or until chicken is fully cooked and sauce has thickened chicken & bacon broth mixture
