Ingredients
10ozshells
6slicesbacon
1lbasparagus
1cupmushrooms,sliced
3tbspbutter
2tbspolive oil
1tspgarlic,minced
2cupsheavy cream
¼tspwhite pepper
3tspdried parsley
½cupCache Valley parmesan cheese,grated
1cupCache Valley mozzarella cheese,grated
1½cuprotisserie chicken,prepared, shredded or chopped
parmesan cheese,for topping
fresh parsley
red pepper flakes
Preparation
Cook the shells according to package directions. Drain and set aside.
Chop the uncooked bacon into small pieces. Trim the ends of the asparagus and cut into 2-inch pieces.
Add the bacon pieces to a skillet and cook for 3 to 4 minutes over medium high heat. Add the asparagus and mushrooms and continue to cook until the veggies are crisp tender and bacon is cooked through.
In the same pot that was used to cook the shells in, place the heat at medium low and add in the butter and olive oil. When the butter is melted, add in the garlic, heavy cream, and white pepper. Bring the mixture to a simmer, stirring frequently.
Add in the Parmesan cheese and dried parsley. Simmer the sauce for about 9 to 11 minutes or until the sauce is smooth and thickened.
When the sauce has become thickened, add in the grated mozzarella cheese and stir constantly until smooth.
Add the cooked pasta and shredded rotisserie chicken to the bacon and asparagus skillet. Pour the cream sauce over and toss to combine. If needed, thin the cream mixture with a little milk.
Add the fresh parsley, red pepper flakes, and additional parmesan as desired.
Serve and enjoy!
