Ingredients

  • 3 lb. uncooked rotelle or penne pasta
  • 1 lb. onions, finely chopped
  • 3 cloves garlic, minced
  • 3/4 lb. butter
  • 1 3/4 lb. mushrooms, sliced
  • 1 lb. carrots, julienne cut
  • 3/4 lb. Fully Cooked Bacon, coarsely chopped
  • 3 cups heavy whipping cream
  • 3/4 cup chicken stock
  • 1/2 cup fresh basil, chopped
  • 1 lb. frozen peas, thawed
  • 1 lb. green bell peppers, julienne cut
  • 1 lb. red bell peppers, julienne cut
  • 1/2 lb. Ham, chopped
  • 3/4 lb. shredded Parmesan cheese

Details

Product:

Bacon, Ham

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Cook pasta according to package directions; drain and rinse.
  2. In large stock pot, sauté onions and garlic in melted butter over medium heat until onions are translucent. Add mushrooms and carrots; sauté 2 minutes.
  3. Increase heat to high. Add bacon, cream, chicken stock and basil; bring to a boil stirring constantly. Boil 3 to 4 minutes. Stir in peas, peppers and ham; cook 1 minute. Add salt and pepper to taste.
  4. Stir in cooked pasta and Parmesan cheese. Toss until well combined.