Holy Smoked Bacon and Mushroom Penne

Ingredients

• 1 cup bacon smoked chopped
• 3 cups chicken stock see 
• 1 tablespoon olive oil extra virgin divided
• 2 cups mushrooms fresh sliced
• 3 tablespoons garlic minced
• 0.5 cup parmesan cheese freshly grated
• 16 ounce penne pasta dried
• 6 servings salt and pepper to taste

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes.
3. Drain.
4. In a large skillet over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
5. Pour in the chicken stock, and bring to a boil. Allow to simmer over medium heat for about 3 minutes.
6. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom.
7. Place generous servings onto plates, and top with Parmesan cheese.