-
1
Steam broccoli in water.
-
2
Reserve water to cook pasta.
-
3
Cook the pasta following the directions on the packaging.
-
4
Add more water if necessary.
-
5
Reserve pasta water for the mushrooms (Step 5) or for thinning out the sauce in last step.
-
6
Cook the chicken using your preferred method then dice.
-
7
I cut mine into small strips and poach them using my recipe #311050.
-
8
Dice the bacon and cook on medium high in a skillet until crisp.
-
9
Remove to paper towel lined bowl to drain.
-
10
If desired, use the remaining bacon drippings to brown the onions.
-
11
If not, move to step three.
-
12
Brown onions in non-stick skillet on medium high using cooking spray.
-
13
Once slightly brown, add mushrooms and saute until mushrooms are done.
-
14
I like mine a little softer so once the liquid evaporates I usually add about 1/2 cup of pasta water or water from steaming veggies and allow that to evaporate, too.
-
15
Brown garlic in butter on medium high.
-
16
Whisk flour into evaporated milk and add to garlic.
-
17
Whisk constantly and bring to a soft bubble.
-
18
Usually 5 minutes.
-
19
Add skim milk and bring back to bubbling.
-
20
Set tomatoes to drain.
-
21
Reserve liquid for another use.
-
22
Add cream cheese and stir until melted.
-
23
Add Parmesan cheese and stir until melted.
-
24
In a large bowl pour the sauce over the pasta, chicken, broccoli, mushrooms, bacon, and tomatoes.
-
25
Mix slightly to incorporate, then add the shredded cheese.
-
26
Mix well.
-
27
If sauce seems a little thick and too sticky, add some of the pasta water (about 1/4 cup at first) to thin it out a little.
