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Like lots of others, right now I'm looking for ways to use leftovers and pantry items, to avoid extra trips to the grocery, and to save money. I had leftover cooked chicken and some mushrooms in the refrigerator that I needed to use. I had pasta in the pantry, but alas, no cream, so this dish kind of "grew like Topsy" with ingredients I already had on hand--a partial bottle of white wine, frozen peas, and parsley right outside the door. My son said, "Hey, this is almost like carbonara," and the name was born!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

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  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

  • At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.

  • Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.

  • While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.

  • Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.

Cook's Note:

Any type of pasta you have on hand will be fine.

Nutrition Facts

478 calories; protein 25.2g; carbohydrates 54.2g; fat 15.8g; cholesterol 45.1mg; sodium 597mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2020
Thank you, Bibi, for another winning recipe! Absolutely delicious. The sauce is so silky, the penne pasta glistened! I used a store-bought rotisserie chicken and halved the recipe since it's just the two of us. I found the seasonings and chicken to pasta ratio perfect. Randy suggested adding oil-packed sundried tomatoes to the dish next time. We always have a jar in the fridge or pantry for my sun-dried lovin' husband! I'm looking forward to leftovers of this tasty 'pantry pull'! Well done, my friend! Read More
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